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.

Prep:
10 mins
Chill:
20 mins
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Iced Watermelon with Jicama

Ingredients
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)

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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