Ingredients
10
10 servings
- •6 cups cubed seeded watermelon
- •2 English (hothouse style) cucumbers, chopped
- •2 red bell peppers, chopped
- •1 onion, chopped
- •½ jalapeno pepper, finely chopped
- •¼ cup lemon juice
- •2 tablespoons olive oil
- •3 tablespoons chopped fresh mint
- •2 tablespoons minced fresh ginger
- •3 tablespoons honey
- •½ cup pineapple juice
- •20 small mint leaves
Instructions
- Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.
Nutritional Facts
Per 10 servings
- Calories: 100
- Carbohydrate: 19g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 15g
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