Chile-Spiced Fruit Salad with Queso Fresco

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

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 9%
  • Fat: 0.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 24.2g
  • Fiber: 1.7g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 12mg
  • Calcium: 32mg

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. 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. 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.
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