Blueberry Watermelon Salad

Watermelon – I prefer to buy a whole, seedless watermelon for this dish, but you might only use ¼ to ½ of the watermelon depending on the size you get. Buying some pre-cut cubes is more convenient, but also much more expensive, so it’s your choice.

Blueberries – A small, standard container of blueberries is roughly 2 cups, so one pint should be enough. I don’t recommend frozen blueberries though as it’ll make the salad quite watery.

Honey – A little bit of honey adds some extra sweetness and is optional. I like to mix it with some lemon or lime juice for a quick dressing.

Lemon – Mix the honey with some fresh lemon juice for added tartness and acidity to balance the sweetness. Lime juice also works great here.

Mint – Fresh mint leaves go well with watermelon and add a nice cooling element to the dish. If you don’t care for mint, basil also goes well with watermelon and adds a slight pepperiness to the recipe instead.

Symmetry & Tapping – Look for watermelons that are mostly symmetrical in shape. Long, elongated ones tend to be more watery than round ones, but large ovals can also be sweet. Symmetry usually means more than shape. The old method of tapping on the watermelon also has merit, so look for a hollow sound.

Field Spot – Two of the best indicators, however, are visual things to check out. On one edge of the watermelon, you should see the field spot, or ground spot. The whiter it looks, the worse the flavor will likely be. Check for a field spot that’s a dark yellow or orange for the best flavor.

Webbing – Also look for webbing in the same area. It looks like a bunch of scratches. A small amount of webbing usually indicates a bland watermelon, while a large amount of webbing typically means a sweeter watermelon.

Slice the watermelon into bite-sized cubes. Wash and rinse the blueberries, removing any stems or damaged blueberries. Finely chop the mint leaves and set aside.

In a large, non-reactive mixing bowl add the watermelon, blueberries, and chopped mint. Drizzle with honey and lemon juice and gently mix. Top with some torn mint and serve.

Lemon or Lime – While written with fresh lemon juice, lime juice is equally good, and I enjoy both. You can also add the zest of either fruit for added punch.

Sweetness – The honey adds a nice flavor and additional sweetness to an already sweet dish. If you’d like a less sweet taste, you can omit the honey or change it with olive oil instead. This gives the salad a more earthy, fruity flavor instead.

Mix-Ins – For added flavors and textures, try adding some salty cheese like feta, mozzarella, or parmesan. Toasted and chopped nuts like walnuts, pecans, cashews, etc. add texture and crunch to the dish.

Berries – Blueberries add a lovely pop of sweetness and flavor, but you can also try other berries like strawberries, raspberries, or blackberries. You can also use a mixture and make a mixed berry watermelon salad instead.

Since watermelon releases a lot of water as it sits, this dish is best eaten within 24 hours. Stored in an airtight container in the refrigerator, it can last at least 2-3 days, but it will continue to release its juices and need stirring before serving.

If you would like to make this a day or so ahead of time, store the watermelon and blueberries separately in the refrigerator. Wait to dress it and chop the mint until ready to serve.