Ingredients
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6 cups cubed seeded watermelon
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2 English (hothouse style) cucumbers, chopped
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2 red bell peppers, chopped
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1 onion, chopped
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½ jalapeno pepper, finely chopped
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¼ cup lemon juice
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2 tablespoons olive oil
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3 tablespoons chopped fresh mint
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2 tablespoons minced fresh ginger
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3 tablespoons honey
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½ cup pineapple juice
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20 small mint leaves
Directions
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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.
Nutrition Facts (per serving)
| 100 | Calories |
| 3g | Fat |
| 19g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 100 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 0g | 2% |
| Sodium 4mg | 0% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 5% |
| Total Sugars 15g | |
| Protein 1g | 3% |
| Vitamin C 45mg | 50% |
| Calcium 23mg | 2% |
| Iron 1mg | 3% |
| Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
