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1
Roughly chop and deseed watermelon.
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2
You should have about 12 cups of chopped fruit.
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3
Reserve two cups.
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4
Puree 10 cups watermelon and cranberry juice in blender.
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5
Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp.
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6
Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion.
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7
Pick and chop mint and parsley, set aside for garnish.
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8
Seed, de-vein and finely chop jalapeno pepper.
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9
Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine.
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10
Finely chop the reserved two cups watermelon and add to mixture.
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11
Salt to taste.
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12
Cover and refrigerate until well chilled (an hour minimum).
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13
Garnish with the chopped mint and parsley and serve well chilled.
