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Lychee and Watermelon Salad

Serves 6

Lychee and Watermelon Salad


4 to 6 cups watermelon, seeded and cut into bite-sized chunks
2 pounds (30 to 40) fresh lychees, peeled and seeded
  Zest and juice from 1 large lemon
2 to 4 tablespoons honey
  Boiling water
  Mint leaves, chopped

Cooking Instructions

Cut watermelon into bite-sized pieces, removing and discarding seeds. Peel lychees and remove seeds. Cut lychees into small pieces. Place watermelon and lychees in serving bowl. Cover and refrigerate until ready to serve. Dissolve honey in small amount of boiling water. Let cool. Add lemon zest and juice to honey syrup.

When ready to serve salad, pour honey-lemon syrup over the watermelon and lychees. Toss gently to mix. Garnish with chopped mint leaves. Serve immediately.

Equipment List

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