WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH

Watermelon Salad with Cinnamon Pretzel Crunch image

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 25m

Yield 10 servings

Number Of Ingredients 13

Ingredients

2 cups chopped seedless watermelon
2 cups fresh blueberries
1 medium peach, chopped
1 medium nectarine, chopped
1 large kiwifruit, peeled and chopped
1/2 cup sweet white wine or grape juice
3 tablespoons sugar
CRUNCH:
1 cup chopped miniature pretzels
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.