I didn’t even know there was such a thing as a yellow watermelon.
Until last week.
Have I been living under a rock?
I mean seriously- where the heck did yellow watermelon come from?
And Why have I never, ever seen one before?
You’ll never guess how I discovered it.
You woulda’ thought a farmers market, right?
Leave it to good ol’ Pineterest where I found a whole slew of yellow watermelon ideas.
I wasn’t quite sure what it was or how this funny looking yellow melon was going to taste…
But it sure looked pretty when chopped up.
Me, a yellow watermelon, a pretty pink watermelon and some fresh berries from the market.
My yellow melon wasn’t as sweet as I had hoped.
Was a bit bland, actually.
But I do know that I’ll be sticking with the pink watermelon from now on.
The pink girls have more flavor, don’t ya think?
Anyway, back to the recipe. This fruit salad comes from my cooking role model, my grandma- who was the most amazing cook (and baker) in the world. I wish she was still alive to see some of my fun creations but I’m sure she’s watching down on me in the kitchen gettin’ messy with my food.
I’ve loved making fruit salads for so long and every time I open up a pint of berries or slice a melon- it brings me back to those carefree summers of being a kid and picking fresh strawberries in the fields with my grandma.
Every summer she’d take my sister and I into the fields and pick for hours.
I remember eating the berries right after picking them- my face was red with berry juice but they were so worth it.
And so, once again I opened a box of fresh berries and sliced a melon or two last week- only to think back to the days I spent with my grandma and those warm summer memories of making strawberry shortcake and ambrosia salads with our freshly picked fruit.
So, this year I’m gathering all the fresh melons and berries I can find to whip up an extra special treat. Well, this fruit salad is a real treat- but today is my papa’s birthday and I’ll be heading to the beach to make him something extra special- with lots n’ lots of berries.
Maybe a gluten-free strawberry shortcake?
What do ya think?
Happy Birthday to my Father… To many more years of health and happiness with mom, Aly and I.
- 2 cups yellow watermelon, cut into ½ inch chunks
- 2 cups pink watermelon, cut into ½ inch chunks
- 1 cup fresh blueberries
- 6 fresh strawberries, quartered
- 3 cups packed fresh baby mixed greens
- 2 tsp. fresh lemon zest
- ½ tsp. sea salt
- ½ tsp. freshly ground white pepper
- 2 Tbsp. sesame seeds
- 1 tsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Barlean’s Flax Oil
- In a large bowl, combine watermelon, blueberries, strawberries, mixed greens and lemon zest; set aside in the fridge for 10 minutes.
- In a small bowl, whisk remaining ingredients. Place in the refrigerator for 5 minutes.
- Remove salad and dressing from fridge. Drizzle dressing over salad; gently toss to combine.
- Serve chilled.