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.

Recipe by Cooking Light July 2008


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

105 calories; calories from fat 9%; fat 0.4g; saturated fat 0.3g; mono fat 0.1g; poly fat 0.1g; protein 2g; carbohydrates 24.2g; fiber 1.7g; cholesterol 2mg; iron 0.4mg; sodium 12mg; calcium 32mg.