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Iced Watermelon with Jicama

Prep 10 mins Chill 20 mins
Iced Watermelon with Jicama
  • 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.

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)
  • 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

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