Photo by Melissa Gallup

I wanted to add a little more interest to a bowl of balled watermelon this weekend, so I came up with this recipe, and my brother-in-law asked me to make sure to write it down, so here it is! The juice from the salad was also great, if there are any takers. This is a simple but nice way to add a twist to all the great watermelon this summer.

Sweet Watermelon and Mint Salad

1/2 large watermelon
3 grapefruit (optional)
1/3 c. sugar (can increase or decrease depending on the ripeness and sweetness of the watermelon)
4-5 sprigs fresh mint, stems removed and leaves chopped
zest of one lemon (optional)

1. Cube (or cut) the watermelon into bite-size pieces and place into a large bowl.

2. With a paring knife, cut the navel and the opposite end of the grapefruit off (so the grapefruit can sit on a flat surface), and then working around the grapefruit, remove the peel and the pith with the knife.

3. Working over the watermelon so the juices  fall into the bowl, section the grapefruit with the paring knife in between the grapefruit skins, so only the flesh falls into the bowl. Continue with the other two grapefruits, then toss the watermelon and grapefruit together. Refrigerate, if not serving immediately.