Recipes and Cooking Watermelon Salad 3.9 (16) Rich, tangy, and a little bit salty, crumbled feta cheese adds depth of flavor to this incredibly creative fruit salad. When buying watermelon, look for those that are symmetrical, with no flattened sides. The rind should be dull, not shiny, and just barely yield to pressure. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Chill Time: 3 hrs Total Time: 3 hrs 25 mins Servings: 9 Jump to Nutrition Facts Ingredients 2 envelopes unflavored gelatin 2 cup watermelon juice* 1 ½ cup white grape juice 1 teaspoon shredded lemon peel 1 ½ cup assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes) ⅓ cup crumbled feta cheese Mint leaves Directions 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. 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. Top with feta and mint leaves before serving. Makes 9 servings. * Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp. Rate it Print Nutrition Facts (per serving) 92 Calories 1g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 92 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 5% Cholesterol 5mg 2% Sodium 68mg 3% Total Carbohydrate 18g 7% Total Sugars 16g Protein 3g Vitamin C 22.4mg 112% Calcium 40.4mg 3% Iron 0.4mg 2% Potassium 237mg 5% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.