Preparation:
Halve the watermelon, scoop out meat. Seed (this took forever!) cut up
into presentable pieces, not too big. Save one of the halves to serve the
salsa in. Reserve some of the watermelon juice. Chop cilantro (watch out
for stems!) Chop onion. Amounts will depend on size of the watermelon. I
used a fairly small melon and used about 1/2 bunch of cilantro, one red
onion, and a cup each of watermelon juice and balsamic vinegar. I also
added some jicama for some extra crunch.
Mix everthing gently in a large bowl or container, chill, serve in
watermelon shell, if you like. It's not complicated, just tedious, but
worth it!! Serve as side dish or salad. This does not keep too well, it
gets slimey in a day or tw |
