Iced Watermelon with Jicama
cups seeded red and/or yellow watermelon cut into 1-1/2-inch cubes
small jicama (1 pound), peeled and cut into 3/4-inch cubes
tablespoons balsamic vinegar
tablespoons watermelon seeds (optional)
cup water (optional)
cup nasturtium flowers or other edible flowers* (optional)
- 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.
- 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
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