Hot and sweet watermelon

Pieces of watermelon with mint
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/4 of prepared recipe
Time to make
20 minutes preparation
Special criteria


  • 3/4 teaspoon whole peppercorns or coarsely ground black pepper
  • 1 1/2 teaspoon fresh mint leaves, very finely chopped, plus extra for garnish
  • 6 cups 3/4 inch seedless red watermelon cubes


  1. Place peppercorns on chopping block. Using the bottom of a heavy saucepan, press firmly, into a downward motion and crush peppercorns into a semi-coarse texture.
  2. Combine ground peppercorns with finely chopped mint. In a large bowl, toss spice mixture gently but thoroughly with watermelon cubes.
  3. Spoon into 4 individual serving glasses or bowls. Serve chilled, garnished with a fresh mint leaf.

Tips and variations

  • This is a tasty salad for a hot day.
  • Use this same recipe to prepare other types of melon, such as cantaloupe or honeydew.
  • For something different, try swapping out the mint for chopped fresh basil. Add 2 tablespoons of crumbled feta cheese for something a little more savory or 2 tablespoons toasted sunflower kernels for a little more crunch.

Nutritional info

Total fat
0.3 g
Saturated fat
0 g
0 mg
2 mg
Total carbohydrates
17.2 g
Dietary fiber
0.9 g
1.4 g
Total sugar
14.1 g