Mint Watermelon Salad

August 3rd was National Watermelon Day!

Did you know that there are 1,200 cultivars of watermelon worldwide!?

This beautiful summer fruit is mostly (92%) water, but also contains lycopene, beta-carotene, vitamin C, flavonoids, etc., which may have beneficial health effects against oxidative stress, diabetes, cancer, and cardiovascular diseases.


Chilling it in the fridge and slicing it up is a delicious way to eat it, but if you have some leftovers, try our Mint Watermelon Salad! As it gets hot outside, your appetite might get affected with the heat. This refreshing dish with an aroma of mint leaves may stimulate your appetite.

• 1 large watermelon
• 1 package raspberries
• 3 mint leaves + 5 mint leaves
• Juice of 2 limes

1. Remove the rind of watermelon, chop it and place in a large bowl (preferably a Tupperware container that seals).
2. Rinse raspberries. With a mortar and pestle (or in a small food processor), muddle 3 mint leaves and 5-6 raspberries with the juice of 2 limes. Finely chop 5 mint leaves.
3. As evenly as possible, pour the mint-raspberry-lemon juice over the watermelon.
4. Add in the chopped mint and remaining raspberries. Toss until well combined.
5. Allow to chill, covered, for at least 2 hours, ideally overnight. Enjoy!

Mint Watermelon Salad

1. Naz A, Butt MS, Sultan MT, Qayyum MM, and Niaz RS. Watermelon lycopene and allied health claims. EXCLI J. 2014 Jun 3;13:650-60. eCollection 2014. d some extra drizzles of honey.