Peach Watermelon Mint Salad (Printer-Friendly)

Juicy peaches, watermelon, and mint with lime and honey—an ultra-refreshing dish for warm days.

# What You’ll Need to Cook:

→ Produce

01 - 3 cups diced watermelon (seedless, cut into 2 cm cubes)
02 - 2 cups diced peaches (ripe, peeled, cut into 2 cm cubes)
03 - 0.5 cup fresh mint leaves, finely chopped

→ Dressing

04 - 1 tablespoon honey
05 - 1 tablespoon freshly squeezed lime juice
06 - 0.25 teaspoon sea salt
07 - 0.25 teaspoon freshly ground black pepper

# Steps to Prepare:

01 - Rinse the watermelon and peaches thoroughly under cool running water to remove any residues.
02 - Cut the watermelon into 2 cm cubes, discarding any seeds and rind.
03 - Slice the peaches in half, remove the pits, then cut into 2 cm cubes.
04 - Transfer the diced watermelon and peaches into a large mixing bowl and gently mix to combine.
05 - Remove fresh mint leaves from the stems and finely chop them.
06 - Incorporate the chopped mint leaves into the fruit mixture, folding gently.
07 - Drizzle honey evenly over the mixture, ensuring it coats all the fruit.
08 - Pour fresh lime juice over the salad, catching any seeds before they fall in.
09 - Sprinkle sea salt and black pepper over the mixture to balance the flavors.
10 - Gently fold the salad to evenly distribute dressing and seasoning without mashing the fruit.
11 - Allow the salad to rest for 5 minutes to let the flavors meld.
12 - Serve immediately or refrigerate for up to one hour for a chilled salad.

# Extra Cooking Tips:

01 - Use a sharp knife to ensure clean, even cuts when preparing the fruit.
02 - Agave syrup or maple syrup can be substituted for honey for a different sweetener profile.
03 - Always opt for fresh lime juice to achieve the brightest citrus flavor.
04 - If preparing in advance, store the salad in an airtight container to preserve freshness and prevent wilting of mint.
05 - Add crumbled feta or goat cheese just before serving for a savory contrast.

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