Watermelon and Peaches Dessert
4 cups small watermelon cubes
2 lemons - juiced
1/8 cup raw or organic sugar
1/2 tsp ground cinnamon
2 cups vanilla yogurt
1 tbsp butter
1 cup slivered almonds
In saucepan over medium heat, melt butter and add almonds. Stir until almonds are toasted and golden. Remove almonds from pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add watermelon cubes to bowl with peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over watermelon and peaches. Sprinkle the almonds over the top. Serve immediately. Serves 6-8.
1 cup pineapple
12 oz bottle of Lemon Lime soda
Cut watermelon lengthwise; scoop balls from center with melon scoop. Halve cantelope, remove seeds. Scoop balls from cantelope. Cut bananas into bite-size pieces. Drain pineapple chunks. Combine fruits in half the watermelon shell, toss lightly. Cover and chill until ready to serve. When ready to serve, pour lemon-lime soda over fruit mixture and serve immediately.
Watermelon "Fire and Ice" Salsa
3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tbsp lime juice
1 tbsp chopped cilantro
1 tbsp chopped green onion
1-2 tbsp jalepeno peppers (2-3 medium)
1/2 tsp garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.