Minted Watermelon Salad With A Kick!

1. 1

   Dissolve the sugar and water in a small saucepan over low heat. (This is just simple syrup.) Once the sugar has dissolved, add a good handful of mint leaves, lightly bruised, and the two peppers, stems removed and sliced in half. Let the mint and peppers steep in the simple syrup on low heat for at least 10 minutes (20 would be better).

2. 2

   Cut the watermelon into bite-sized pieces and place into a large bowl. Peel the jicama and cut into matchsticks, tossing with the watermelon. Roughly chop the remaining mint, tossing it with the watermelon and jicama.

3. 3

   Strain the mint and peppers from the simple syrup. Stir the syrup into the salad and refrigerate. This will keep for several days in the fridge!

* Per serving · 4 servings · Values may vary.

No additional tips available.