There probably isn't a time during the year when I don't crave for watermelon. Watermelons make their way to grocery stores and the farmers market in the summer but come winter the fruit is almost non-existent at fruit stands. Growing up in a tropical country located right on the equator, we were used to seeing watermelons in abundance the whole year round. We never really thought about what was in season and what was not because everything was always in season since well, there was only one season: summer. Now living in Chicago where there are clearly (and drastically) distinct seasons, it makes us appreciate and think more about what fruit or vegetable is in season and make the best out of incorporating it into our meals.
Watermelons are refreshing to eat by themselves but the scent of fresh mint leaves and flavor of raw and unfiltered wildflower honey bring the watermelon salad up a notch.
Ingredients
Cubed watermelon pieces
Blueberries
1/4 cup water
1 teaspoon good quality honey
2-3 sprigs of fresh mint
Method
1. Combine water and honey in a small saucepan and bring to a simmer.
2. Remove from heat and pour the syrup into a small bowl. Put the sprigs of mint into the syrup and let steep for 10 minutes.
3. In a salad bowl, combine the watermelon and blueberries. Drizzle the syrup generously over the fruits. Garnish with julienne strips of fresh mint.
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