For a side salad to accompany a more hearty breakfast, here's what you'll need to satisfy 4 guests:
1 Ruby Red grapefruit
Half of a small, seedless watermelon
10-12 leaves of fresh mint
First, pop on over to your local Farmer's Market to pick up a fresh watermelon. Here in CA we have lots of organic produce around us, but we are also members of a CSA, and pretty much during the summer we get one watermelon per week. That's a lot of watermelon!
Start by peeling and chopping grapefruit into bite-sized pieces and place into a large bowl. Then, chop your watermelon into bite-sized pieces and add it to the grapefruit mixture.
Next, you will want to juice up your lime. If you don't have fresh limes then you can use lime juice from a bottle, but I prefer the real deal. Using a lime/lemon juicer, you can squeeze it right into the bowl with the watermelon and grapefruit.
Coarsely chop the mint and sprinkle it over the salad. I usually grow mint in my herb garden, but sometimes when I use it all I have to run to the grocery to pick some up. I like to store it in a glassful of water to keep it fresh. Plus, you can even replant the sprigs and grow some more.
To finish, gently toss all of the ingredients together until the fruit is well-coated with the lime juice. Depending on the sweetness of the watermelon and grapefruit, I sometimes like to sprinkle a pinch of sugar to bring out the flavors. If you have time, it's best to pop it back into the fridge for a half an hour to meld the flavors.
Voila! A Mojito in a bowl that tastes just as good as the original drink.
Grapefruit and limes courtesy of Full Circle