Watermelon Salad

By Dianne_H

Ingredients

• 3 tbsp sugar
• 3 tbsp water
• 3 tbsp orange marmalade
• 1 or 2 drops vanilla extract
• 1 generous pinch cinnamon, ground
• 5 to 6 lbs watermellon, whole (or several poundes of two ro three different types of melon)
• 3 naval oranges, peeled, cut into 1 inch chunks
• 1 medium bunch red grapes, seedless cut in half
• 4 tbsp mint leaves, cut into thin chiffonade
• 3 bunches mint sprigs

Preparation

Step 1

In a small saucepan, dissolve the sugar in the water and bring to a simmer. Add the orange marmalade, the vanilla and the cinnamon, then simmer briefly, stirring, until a light syrup is formed. Remove from heat and set aside.

Peel the watermelon and cut it into 1 inch squares. Put the watermelon in a large bowl. Peel the oranges and cut into 1 inch chunks. Cut the grapes into halves. Add the oranges and the grapes to the watermelon, sprinkle the mint chiffonade over the mixture, then pour it over the cooled (but not cold) syrup. Toss very gently but thoroughly. Marinate in the refrigerator for 10 or 15 minutes. Mound into a large white bowl and garnish with the three bunches of mint sprigs.