Along with all the fresh berries, watermelon is one of my favourite summertime fruits being so tasty, sweet, and juicy.
It’s fat-free, only has around 50 calories per cup (it’s 90% water), and contains vitamins and nutrients such as vitamins A, B6, C as well as lycopene, which not only gives watermelon it’s pretty pink-red colour, but may also help fight cancer.
I love pairing watermelon with cucumber since it adds a nice contrast in texture; the crunchy cucumbers with the juicy, soft watermelon is a wonderful combination. Plus cucumber contains a good amount of fibre and water, which aids in healthy digestion.
A sprinkling of a whole diced jalapeño gives it a nice subtle heat. The spiciness of the jalapeño is not overpowering and the sweet and spicy flavours are balanced well together.
However, if you are worried about the added heat, especially when serving spice-sensitive individuals, feel free to add just a little or omit it completely.
Finish it off with fresh lime for acidity and brightness along with sweet, aromatic basil, and a little sea salt and you’ve got a lovely, light fruit salad!
This recipe is made in almost no time at all; about 10 minutes. It can be eaten right away, but I highly suggest that you let it sit in the refrigerator to allow the flavours to marry together. There is a noticeable difference between eating it right away and letting the ingredients chill together. It is tasty either way though!
As a result, this recipe can be made up to a night before serving! Giving you time to concentrate on the other yummy foods that you may be preparing the day of.
In addition, this healthy recipe is naturally vegan and gluten-free too!
I hope you enjoy this recipe!
There are only six ingredients in this recipe: watermelon, jalapeño, English cucumber, lime (juice and zest), basil, and sea salt! Amounts listed in the "Ingredients" list below.
Beautiful colours and so delish too!