Watermelon Salad

Sally Braaten


This dish is very refreshing for summer. Lighter colored chopped fruits look better in dish. Easy to make, just allow enough time to set up two layers. Double the recipe to fit a 9x13 glass dish. Enjoy the taste!


★★★★★ 2 votes

depends on how big you cut it up
1 Hr


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2 pkg
2 envelopes unflavored gelatin
2 c
watermelon juice*
1 &1/2 c
white grape juice
1 tsp
shredded lemon peel
1 &1/2 c
assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes
1/2 c
crumbled feta cheese
mint leaves

How to Make Watermelon Salad


  • 1In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
  • 2With a ladle or cup, transfer half of the watermelon juice mixture to a 2 quart glass dish. (I doubled the recipe and used a 9x13 glass dish). Add fruit. Cover and refrigerate about 1 1/2 hours or until thickened to the texture of egg whites to "lock in" the fruit (keep remaining watermelon juice mixture at room temperature).
  • 3Carefully spoon remaining watermelon juice mixture over set mixture. Cover and refrigerate 1 1/2 hours more or until all layers are set.
  • 4Top with crumbled feta cheese and mint leaves before serving. Makes 9 servings.
  • 5*To juice watermelon, puree seeded chunks in blender; strain to remove pulp.

Printable Recipe Card

About Watermelon Salad

Course/Dish: Fruit Salads
Other Tag: Healthy

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