FreeFree recipe · Fruit Salads to Sell
Summer Watermelon and Melon Salad Cups
Cold watermelon and melon cubes with a fresh lime finish.
- Yield
- 10 cups of 300 ml
- Prep
- 25 min
- Resting / chilling
- 30 min
- Total time
- 55 min
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Ingredients
- 1,600 g seedless watermelon, diced
- 1,350 g melon, diced
- 50 ml fresh lime juice
- 8 g fresh mint leaves, chopped
Method
- Dice the watermelon into roughly 2 cm cubes.
- Dice the melon to the same size.
- Drain extra watermelon juice through a clean strainer.
- Divide fruit among 10 clean 300 ml cups, add lime juice and mint, then lid.
- Refrigerate immediately for 30 minutes.
You'll need
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Presentation
Alternate red and pale cubes, show mint on top and seal without excess loose juice.
Suggested pairing
An individually wrapped spoon.
Storage
Keep in lidded cups refrigerated at 4 °C (39 °F) or below for up to 12 hours after preparation. Transport chilled; discard if the cold chain is broken.
Make ahead
Wash and sanitize the rinds as locally required before cutting; whole fruit may be chilled the day before. Cut, drain and pack on the same day, near handoff.
Food safety
Wash fruit under running water and sanitize as directed by your local food safety authority. Use clean hands, cutting board and knife. Keep chilled; do not leave out for over 2 hours (1 hour above 32 °C (90 °F)). No milk, nuts or gluten ingredients; check for cross-contact.
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