Need to eat more watermelon in order to make watermelon rind pickle? Here are two possibilities — watermelon salsa and watermelon gazpacho! The salsa is great with grilled fish or chicken or as a stand-alone salad. The gazpacho makes a great starter or a summer luncheon.
Servings: 4Prep Time: 15 min Cook Time: 1-4 hours (chill time)
5 cups watermelon cut in 1/2 inch cubes (~ 3 pounds)
1 cup ripe mango, cut in 1/2 inch cubes
1/2 cup pineapple, cut in 1/2 inch cubes
1 medium cucumber, cut in 1/4 inch dice
1 medium red bell pepper, cut in 1/4 inch dice
1 small red onion, cut in 1/4 inch dice
1-3 jalapeno peppers, seeded, minced
1/4 cup finely chopped fresh mint or cilantro
2-4 tablespoons fresh lime juice (depending on how sweet fruits are)
2 tablespoons sherry vinegar (apple cider vinegar should work, too)
sour cream or Greek yogurt
Mix ingredients, stir to combine. Chill until cold, at least one hour and up to four hours.
Whiz 4 cups of the watermelon along with mango in a blender. Stir in remaining ingredients; chill. Top with a dollop of sour cream or Greek yogurt.
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