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Popular in Food

Watermelon Salad

4.0 by 16 people
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  • Makes: 9 servings
  • Prep: 25 mins
  • Chill: 3 hrs

Watermelon Salad



  1. in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
  2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
  3. Top with feta and mint leaves before serving. Makes 9 servings.

From the Test Kitchen


Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.

Nutrition Facts (Watermelon Salad)

    Per serving:
  • 92 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 68 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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