Chile-Spiced Fruit Salad with Queso Fresco |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Watermelon develops more of the antioxidant lycopene when stored at room temperature. Serve this dish as a side for roasted meats, or as a sweet-spicy dessert. Ingredients:
1/4 cup sugar |
1/4 cup water |
1 large jalapeño pepper, sliced in half lengthwise |
2 cups cubed seedless watermelon |
1 cup fresh blueberries |
1 large peach, peeled and sliced |
2 tablespoons fresh lime juice |
7 1/2 teaspoons crumbled queso fresco |
Directions:
1. Combine sugar and 1/4 cup water in a medium heavy saucepan; bring to a boil. Cook 15 seconds or until sugar dissolves. Remove from heat; add jalapeño to sugar mixture. Cover and let stand 1 hour or until cooled to room temperature. Strain sugar mixture through a fine mesh sieve over a bowl; discard solids.
2. Combine watermelon, blueberries, and peach in a large bowl. Stir in sugar mixture and juice, tossing gently to coat. Sprinkle each serving with cheese.
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