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Chilled Summer Fruit Salad
in Watermelon Syrup

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“The true Southern watermelon is a boon apart, and not to be mentioned
with common things. It is chief of this world’s luxuries, king by the grace
of God over all the fruits of the earth. When one has tasted it, he knows
what the angels eat.”
~ Mark Twain

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Two Slices of Watermelon
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La Belle Cuisine

Chilled Summer Fruit Salad in
Watermelon Syrup
Summer Fruit –
A Country Garden Cookbook
By Edon Waycott

"Watermelon is the quintessential symbol of summer. Because of its high
water content and delicate taste and color, it is better eaten in as pure a
form as possible. An exception is in this refreshing syrup, ideal for a
fruit combination that doubles as a salad or dessert."

1/4 cup water
1/4 cup granulated sugar
2 tablespoons coarsely chopped fresh mint
2-pound piece of watermelon
(weighed with rind on)
2 large peaches, peeled and cut
into 1/2-inch slices
2 nectarines, cut into 1/2-inch slices
2 plums, cut into 1/4-inch slices
1 cup sweet cherries, pitted
1/2 cup blueberries
1 tablespoon fresh lemon juice
Fresh mint leaves, for garnish (optional)

In a small saucepan, bring the water, sugar and mint to a boil, cover and remove from the heat. Allow to steep for 30 minutes. (This sugar syrup
may be made 2 days in advance and refrigerated. Strain out the mint
before storing.)
Cut the watermelon from the rind and remove the seeds. Cut in half and purée one piece in a blender or food processor. Cut the other piece into
1-inch chunks and place in a medium-sized bowl.
Toss the peaches, nectarines, plums, cherries and blueberries with the
watermelon chunks. Add 1/4 cup of the sugar syrup and the lemon juice
to the watermelon purée and pour over the fruit mixture. Cover and
refrigerate for 1 hour. Stir gently to coat fruit with syrup and garnish
with fresh mint, if desired, before serving. Serves 4.

Featured Archive Recipes:
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Magnificent Melons
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Melon and Blueberry Coupe with
White Wine, Vanilla and Mint
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Summer Fruit Filled with Goat
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