Check out our Cherry and watermelon salad recipe for a side dish that screams summer. Drizzled in a mint and lime syrup, it’s bursting with fresh flavours. Everyone will be asking for seconds!
- Serves4
- Cook time5 minutes
- Prep time15 minutes, (+ 30 mins cooling time)
Ingredients
- 200g fresh cherries, halved, stones removed
- 1 small seedless watermelon
- 120g raspberries
- 1/4 cup mint leaves
Lime & mint syrup
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) lime juice
- 2 sprigs fresh mint
- 1/2 tsp vanilla bean paste
- 1/4 cup (60ml) water
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lime & mint syrup, combine the sugar, lime juice, mint sprigs and vanilla in a saucepan. Add water. Place over low heat and cook, stirring occasionally, for 2 mins or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until syrup thickens slightly. Remove from heat. Remove and discard mint. Add the cherries and stir to combine. Set aside for 30 mins to cool and develop the flavours.Step 2
Use a large sharp knife to cut the watermelon into 1cm-thick slices. Use 3cm and 6cm star-shaped pastry cutters to cut shapes from the watermelon. Arrange the watermelon, raspberries and mint on a serving platter. Spoon over the cherries and syrup. Serve immediately.
