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