My love for watermelon isn’t bound by one season. Any time of the year that watermelon is available, I’ll eat it. My love of this pink and green melon started at an early age. At Thanksgiving and Christmas, my Granny (Marjorie) will always bring a fruit salad for our family meal. She knows how much I like watermelon, so she will scour the grocery store to find some in season. My siblings know that if they want watermelon in their serving, they need to serve themselves before I pick out all the watermelon pieces. In college, I discovered a new way to consume my favorite summer food. Creating a small whole in the melon’s surface and adding an inverted liquor bottle turns a the watermelon into a cocktail and a food I have to slow down while eating. I still love watermelon and this summer I plan on eating as much watermelon as I can! After seeing palates of watermelon at the grocery store, I was inspired to paint a photography background inspired by the green exterior and beautiful pink interior of this summer treat.
Thanks to Sally, I have a new way to enjoy my favorite summer fruit. Bite sized pieces of watermelon and peaches are marinated sweet and tangy Lemon Allspice Marinade. The salad is served with the marinated fruit, crumbled feta, and pistachios. It is perfect for tailgating, back yard entertaining, or any other summer meal where watermelon lovers will be dining. If I’m eating this salad with you, be careful, I will pick all the watermelon out of the bowl.
Lemon Allspice Syrup:
1 cup granulated sugar
1 cup water
zest of 1 lemon
1 teaspoon whole allspice
1/4 crushed red pepper flakes
Watermelon Peach and Feta Salad:
10 cups bite sized watermelon pieces
3 cups peeled, bite sized fresh peaches
8 ounces feta cheese, crumbled
1/2 cup pistachios 1 teaspoon grated lemon zest
Lemon Allspice Dressing:
1/2 cup lemon allspice syrup** (see above)
1 Tablespoon white vinegar
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
3. To assemble the salad toss the watermelon and peaches with the dressing. Put the fruit onto a serving platter. Cover the fruit with feta and pistachios. Garnish with 1 teaspoon grated lemon zest. Serve.