Watermelon Salad with
Purple Basil and Fresh Mozzarella
BIG CHUY/JOHN LIVACICH
PRODUCE/TIMCO WORLDWIDE/
GEORGE PERRY & SONS/UNITED
MELON/GROWER SELECT PRODUCE
2 cups watermelon balls
2 cups fresh mozzarella pieces
1 cup chopped fresh purple basil (or green)
1 bunch green onions, trimmed and chopped
1/3 cup extra-virgin olive oil
Salt and pepper
Baby greens
Prepared crostini
Balsamic vinegar (optional)
1. In a bowl, toss together watermelon, mozzarella, basil, green onions
and olive oil. Season to taste with salt and pepper.
2. Serve over a bed of baby greens with crostini on the side.
3. Drizzle with a bit of balsamic vinegar if desired. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
Watermelon Citrus Fruit Salad
SEALD SWEET
1 well-shaped medium watermelon
1 honeydew melon
1 cantaloupe
3-4 Seald Sweet clementines, peeled and segmented
2 cups red or white seedless grapes
2 cups fresh strawberries, hulled and halved
2 Seald Sweet pink grapefruit, peeled and cut in 1/4-inch rounds
1. Slice watermelon in half on the diagonal. With a melon baller, scoop
out balls of watermelon and place in a large bowl.
2. Peel and slice honeydew and cantaloupe into chunks, or if desired use a
melon baller. Add to the watermelon.
3. Add clementines, grapes and strawberries to the melon. Mix gently.
4. Scoop out remaining flesh inside the watermelon bowl.
5. Cut grapefruit rounds into flower shapes.
6. Place the watermelon bowl on a large serving platter. Add fruit salad
to the watermelon bowl, allowing some to tumble out onto the platter.
Decorate the salad with grapefruit flowers. Makes 18 servings.
Brands may vary by region; substitute a similar product.
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