Best Watermelon Salad With Grapes And Citrus Recipes

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MELON AND GRAPE SALAD



Melon and Grape Salad image

Fruit salad is a cheery way to round out a potluck. This one-with an easy and refreshing citrus dressing, makes a nice addition to any buffet. -Mary Etta Buran, Olmsted Township, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 54 servings (about 1 cup each).

Number Of Ingredients 9

1 medium-large watermelon, cut into cubes or balls
3 honeydew melons, cut into cubes orballs
3 cantaloupe melons, cut into cubes or balls
1-1/2 pounds seedless green grapes
1-1/2 pounds seedless red grapes
3 cups sugar
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup orange juice

Steps:

  • Combine melons and grapes. Combine sugar and juices; our over fruit and toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.

GRAPE AND MELON SALAD FOR FIFTY PLUS



Grape and Melon Salad for Fifty Plus image

This is a refreshing fruit salad with a light citrus dressing that will be a hit on any buffet or potluck menu. Simple to make, and delicious to eat-this needs to chill for at least an hour before serving. This recipe will serve 50 to 54 people.

Provided by TGirl

Categories     Dessert

Time 1h20m

Yield 54 serving(s)

Number Of Ingredients 9

1 watermelon
3 honeydew melon
3 cantaloupe
1 1/2 lbs green seedless grapes
1 1/2 lbs red seedless grapes
3 cups sugar
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup orange juice

Steps:

  • Cut all melon flesh into cubes, or use a melon baller.
  • Combine sugar and all fruit juices, then pour over fruit, tossing to coat.
  • Cover and chill for at least one hour, and use a slotted spoon when serving.
  • Serving suggestion: Instead of serving the fruit salad out of a regular bowl, try cutting the watermelon in half length-wise, remove flesh as instructed above, then use the empty'shell' as the serving bowl for the finished fruit salad.

Nutrition Facts : Calories 122.9, Fat 0.3, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 31.3, Fiber 1.4, Sugar 28.6, Protein 1.4

WATERMELON SALAD



Watermelon Salad image

Have a great summer party with watermelon salad inside its rind. Scoop out the watermelon, add other fruits, put it back in, and you have a personal-sized salad for each person!

Provided by GREEKGURU

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 small watermelons
1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
1 pound seedless grapes
2 apples - peeled, cored and chopped
2 bananas, cut into bite-size pieces

Steps:

  • Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  • In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 115 g, Fat 2.1 g, Fiber 8.3 g, Protein 6.4 g, SaturatedFat 0.4 g, Sodium 11.6 mg, Sugar 92.9 g

WATERMELON AND CITRUS SALAD



Watermelon and Citrus Salad image

Categories     Salad     Orange     Watermelon     Mint     Summer     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 tablespoon frozen orange juice concentrate, thawed
2 teaspoons whole-grain Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon sugar
1/2 cup olive oil
2 large bunches watercress, tough stems trimmed
4 cups 3/4-inch pieces seeded watermelon
4 oranges, peel and white pith removed, each cut into 6 rounds
4 thin red onion slices, cut in half
3 tablespoons thinly sliced fresh mint

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.

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