Savory-Sweet Watermelon and Pink Grapefruit Salad

I made this for a Hootenanny this weekend. After lots of smoked pork butt, ribs, beans and greens, its a refreshing dessert alternative to all the red velvet cake and beer.

Savory-Sweet Watermelon and Pink Grapefruit Salad

1/2 a large watermelon, scooped out with a melon baller into a separate bowl, reserve the watermelon shell for festive presentation
3 pink grapefruits, peeled, cleaned of all pith and seeds and cut into small pieces
1 small jalepeno, minced
1 small red onion, minced
a handful of mint leaves, no stems, chopped, or chiffonade*
a handful of basil leaves, no stems, chopped or chiffonade
1/3 cup olive oil
1/3 cup seasoned rice vinegar
juice of 3 limes
high quality sea salt

Scoop out the watermelon into a large bowl, add the remaining ingredients. Mix well, and check for seasoning (Meaning, is it salty enough? Too little salt? Add a little more. Too much salt? Add a little more lime juice.) When the salad is well combined, scoop it back into the reserved watermelon shell (or a pretty bowl which is what I used) and refrigerate until cold. The longer the fruit sits, the more water it will give up. If your fruit is floating, you can drain off some of the liquid.

*It appears that the video I had linked to for a demo of how to chiffonade has been removed. I’m asking Santa for a digital video camera so soon I can put up my own videos! In the meantime, to chiffonade, lay all your basil (or whatever) leaves on top of each other in a stack. Then, roll them up like a… cigarette! Then slice thinly across the tube you created. Fluff up to separate the pieces, et viola!

  • Julie

    Thank you!!! I have been waiting to make this again, it was so good.