Watermelon Fruit Salad

Serves 1
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Directions

  1. 1Toast the pistachios in a small nonstick pan over medium heat for 2 to 3 minutes, stirring constantly until fragrant.
  2. 2Toast the pistachios in a small nonstick pan over medium heat for 2 to 3 minutes, stirring constantly until fragrant.
  3. 3Toast the pistachios in a small nonstick pan over medium heat for 2 to 3 minutes, stirring constantly until fragrant.
  4. 4Add the honey and brown sugar to the pan with the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves.
  5. 5Add the honey and brown sugar to the pan with the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves.
  6. 6Add the honey and brown sugar to the pan with the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves.
  7. 7Turn off the heat and stir in the lime zest and juice.
  8. 8Turn off the heat and stir in the lime zest and juice.
  9. 9Turn off the heat and stir in the lime zest and juice.
  10. 10Set the syrup aside to cool for 5 minutes.
  11. 11Set the syrup aside to cool for 5 minutes.
  12. 12Set the syrup aside to cool for 5 minutes.
  13. 13Cut the watermelon into 1-inch cubes.
  14. 14Cut the watermelon into 1-inch cubes.
  15. 15Cut the watermelon into 1-inch cubes.
  16. 16Cut the cantaloupe into 1-inch cubes after scooping out the seeds.
  17. 17Cut the cantaloupe into 1-inch cubes after scooping out the seeds.
  18. 18Cut the cantaloupe into 1-inch cubes after scooping out the seeds.
  19. 19Combine the watermelon and cantaloupe in a large, shallow serving bowl.
  20. 20Combine the watermelon and cantaloupe in a large, shallow serving bowl.
  21. 21Combine the watermelon and cantaloupe in a large, shallow serving bowl.
  22. 22Spoon the pistachio and honey syrup all over the melon.
  23. 23Spoon the pistachio and honey syrup all over the melon.
  24. 24Spoon the pistachio and honey syrup all over the melon.

Ingredients

  • 0.75 cup roughly chopped pistachios
  • 0.75 cup roughly chopped pistachios
  • 0.75 cup roughly chopped pistachios
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 1 tablespoon dark brown sugar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon dark brown sugar
  • 2 large limes
  • 2 large limes
  • 2 large limes
  • 5 cups seedless watermelon cubes
  • 5 cups seedless watermelon cubes
  • 5 cups seedless watermelon cubes
  • 3 cups cantaloupe cubes
  • 3 cups cantaloupe cubes
  • 3 cups cantaloupe cubes

Equipment

small nonstick panwooden spoonknifecutting boardserving bowl

Tips

  • Serve this as a make-ahead salad for your Fourth of July cookout.
  • The syrup will soak into the melon like a dream.
  • Taste the syrup and add more honey if needed.
  • This is summer in a bowl and always a hit every single time!