Ingredients
Method
- Slice the seedless watermelon into 1-inch thick rounds. Using a small star-shaped cookie cutter, stamp out as many stars as possible from the watermelon flesh.
- If using jicama, peel and slice it into 1/2-inch thick planks, then use a smaller star-cutter to create stars. If using apples, dice them and soak them in a bowl of cold water mixed with lime juice to prevent browning.
- Rinse the blueberries thoroughly and pat them dry with paper towels to remove any moisture, which could cause the colors to muddle.
- In a small glass jar, whisk together honey, lime juice, and lime zest to create the vinaigrette. Optionally, add finely minced mint for extra flavor.
- In a large, chilled bowl, combine the watermelon stars, jicama (or apples), and blueberries. Drizzle the honey-lime vinaigrette over the fruit.
- Gently fold the salad with clean hands or a spatula. Avoid stirring too vigorously to keep the watermelon stars intact.
- Transfer the salad to a wide, shallow serving platter for presentation. Garnish with fresh mint leaves and serve immediately.
Notes
A refreshing, patriotic fruit salad that brings a burst of hydration and flavor, perfect for summer gatherings like the Fourth of July, Memorial Day, or any beachside picnic.
