Watermelon, raspberry & mint salad

Watermelon, raspberry & mint salad


This is how you take fruit salad to the next level.

The ingredient of Watermelon, raspberry & mint salad

  1. 75g (1/2 cup) hazelnuts
  2. 160ml (2/3 cup) water
  3. 80ml (1/3 cup) fresh lime juice
  4. 100g (1/2 cup) caster sugar
  5. 1/2 small (about 400g) watermelon, rind removed, cut into thin wedges
  6. 2 x 120g punnets raspberries
  7. 1 x 250g punnet strawberries, washed, hulled, halved
  8. 1/4 cup finely shredded fresh mint

The instruction how to make Watermelon, raspberry & mint salad

  1. Preheat oven to 180u00b0C. Spread the hazelnuts over a baking tray. Bake in oven for 8-10 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
  2. Meanwhile, stir the water, lime juice and sugar in a medium saucepan over low heat for 5 minutes or until sugar dissolves. Set aside for 15 minutes to cool.
  3. Place the watermelon, raspberries, strawberries and mint in a large serving bowl. Drizzle with lime syrup and gently toss to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours. Sprinkle with hazelnuts to serve.

Nutritions of Watermelon, raspberry & mint salad

calories: 298.989 calories
calories: 12 grams fat
calories: 1 grams saturated fat
calories: 39 grams carbohydrates
calories: 38 grams sugar
calories: 5 grams protein
calories: 7.77 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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