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- 4 cups seeded red and/or yellow watermelon cut into 1-1/2-inch cubes
- 1 small jicama (1 pound), peeled and cut into 3/4-inch cubes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 tablespoons watermelon seeds (optional)
- 1/2 cup water (optional)
- Water (optional)
- 1/2 cup nasturtium flowers or other edible flowers* (optional)
1. In a large bowl combine watermelon and jicama. Cover and chill thoroughly in freezer for 20 minutes. (Do not freeze or melon will turn mushy.) Meanwhile, in a small bowl stir together vinegar and honey. Cover and chill. Toss melon mixture with vinegar mixture just before serving.
2. If desired, to prepare the Watermelon-Seed Ice Bowl, line a 9-inch pie plate with plastic wrap. Sprinkle with 3 tablespoons watermelon seeds. Add 1/2 cup water; freeze until firm. Meanwhile, pour 1/2 inch water in a 3-cup bowl. Freeze until firm. Remove from freezer and place a 1-cup bowl on top of the ice layer. Fill with water. Remove seeded ice from pie plate and break into pieces; place around small bowl inside the large bowl. Pour very cold water around seeded ice pieces to fill larger bowl; freeze until firm. To unmold, run warm water inside small bowl and on outside of large bowl.
- Edible flowers can be purchased at many supermarkets. If picking wild edible flowers, make sure they are chemical-free.
- cal. (kcal) 78,
- Fat, total (g) 1,
- carb. (g) 18,
- pro. (g) 1,
- vit. A (IU) 146,
- vit. C (mg) 24,
- sodium (mg) 3,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet