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Iced Watermelon with Jicama

Toss chilled watermelon and jicama with a balsamic vinegar-honey mixture and serve in a Watermelon-seed ice bowl (instructions with recipe), decorated with bright color edible blooms. Perfect for summer entertaining.

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  • Prep: 10 mins
  • Chill: 20 mins

Iced Watermelon with Jicama

Rate me!
  • Prep: 10 mins
  • Chill: 20 mins

Directions

  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.

From the Test Kitchen

*Caution:

Edible flowers can be purchased at many supermarkets. If picking wild edible flowers, make sure they are chemical-free.

Nutrition Facts (Iced Watermelon with Jicama)

  • Per serving:
  • 78 kcal cal.,
  • 1 g fat
  • 3 mg sodium,
  • 18 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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