Great for a summer picnic or packed in a lunch, this colorful fruit salad has a tropical touch thanks to the ginger, lime and toasted coconut. Save the watermelon juice for a refreshing treat!
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 cup sliced fresh ginger (from one 4-inch piece)
- 4 tablespoons honey
- Zest of 1 lime plus 2 tablespoons fresh lime juice
- 8 cups 1-inch watermelon cubes (about 1/2 small seedless watermelon)
- 1/2 cup shredded and sweetened coconut
- 1 cup blueberries
Instructions
- Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice.
- Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.
- When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 144 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |