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- Makes 6 cups
- Serving size: 1½ cup
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A crunchy, seed-studded homemade passion fruit dressing transforms this simple watermelon salad into something special and is perfect for cooling down during the dog days of summer. Cubes of crisp white jicama add starchy sweetness and tie in well with the juicy pink watermelon flesh. With their rugged, wrinkly skin, passion fruit are funny-looking things, but cut into them, and you'll find an oasis of tangy-sweet pulp. The simple passion fruit dressing is also delicious swirled into oatmeal or drizzled over nut butter–banana toast. Garnish with a few snips of fresh mint, and this bright, fresh watermelon salad is ready to go!
For more inspiration, check out these tasty ideas:
Ingredients
- ½ of a small watermelon, cut into 1-inch cubes (6 cups)
- 2 cups ½-inch pieces fresh jicama
- 8 ripe passion fruits, halved
- 2 tablespoons pure maple syrup
- ¼ teaspoon arrowroot powder or cornstarch
- 6 to 8 leaves fresh mint, finely chopped
Instructions
- Refrigerate watermelon and jicama in separate containers at least 2 hours.
- Working over a bowl, use a small spoon to scoop out pulp from passion fruits. (You should have ½ a cup.) Strain pulp through a fine-mesh sieve to separate juice from seeds. Reserve seeds. Transfer juice to a small saucepan.
- For sauce, whisk maple syrup and arrowroot powder into juice in saucepan. Cook and stir over medium-low 2 to 3 minutes or until mixture thickens. Remove from heat. Stir in reserved passion fruit seeds. Let cool. Transfer to an airtight container and refrigerate until ready to serve.
- In a large bowl combine watermelon and jicama. Drizzle with passion fruit sauce. Garnish with mint.
Per serving (1½ cup): 239 calories, 60 g carbohydrates, 3 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 25 mg sodium, 8 g fiber, 44 g sugar
Note: Nutritional information is provided as an estimate only.
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