Chile-Spiced Fruit Salad with Queso Fresco

recipe
Watermelon develops more of the antioxidant lycopene when stored at room temperature. Serve this dish as a side for roasted meats, or as a sweet-spicy dessert.

Yield:

5 servings (serving size: about 2/3 cup salad and about 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 105
Caloriesfromfat 9 %
Fat 0.4 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 24.2 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 12 mg
Calcium 32 mg

Ingredients

1/4 cup sugar
1/4 cup water
1 large jalapeño pepper, sliced in half lengthwise
2 cups cubed seedless watermelon
1 cup fresh blueberries
1 large peach, peeled and sliced
2 tablespoons fresh lime juice
7 1/2 teaspoons crumbled queso fresco

Preparation

1. Combine sugar and 1/4 cup water in a medium heavy saucepan; bring to a boil. Cook 15 seconds or until sugar dissolves. Remove from heat; add jalapeño to sugar mixture. Cover and let stand 1 hour or until cooled to room temperature. Strain sugar mixture through a fine mesh sieve over a bowl; discard solids.

2. Combine watermelon, blueberries, and peach in a large bowl. Stir in sugar mixture and juice, tossing gently to coat. Sprinkle each serving with cheese.

Jackie Mills, MS, RD,

Cooking Light

July 2008
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