Watermelon Mint Paletas Recipes

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MINT WATERMELON SALAD



Mint Watermelon Salad image

I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! -Antoinette DuBeck, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

6 cups cubed seedless watermelon
2 tablespoons minced fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons sugar

Steps:

  • Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WATERMELON MINT ICE CREAM



Watermelon Mint Ice Cream image

Refreshing ice cream for hot summer days! Best eaten fresh from the ice cream maker.

Provided by AJ

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h

Yield 16

Number Of Ingredients 6

8 cups watermelon chunks
1 cup heavy cream
1 cup white sugar
2 cups lightly packed fresh mint leaves
4 egg yolks
1 cup heavy cream

Steps:

  • Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
  • Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
  • Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
  • Pour into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 188 calories, Carbohydrate 19.4 g, Cholesterol 92 mg, Fat 12.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 14.1 mg, Sugar 17.3 g

WATERMELON-MINT PALETAS



Watermelon-Mint Paletas image

These Mexican frozen pops are just what you need on a hot summer day.

Provided by Danielle Walquist Lynch

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h45m

Yield 10

Number Of Ingredients 7

½ cup water
½ cup white sugar, or to taste
4 cups cubed, seeded watermelon
1 teaspoon chopped fresh mint
½ lime, juiced
½ teaspoon grated lime zest
¼ teaspoon salt

Steps:

  • Mix water and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, about 5 minutes. Remove from heat and let cool.
  • Blend sugar syrup, watermelon, mint, lime juice, lime zest, and salt in a blender until liquefied, 1 to 2 minutes. Pour the mixture into 10 ice pop molds.
  • Freeze paletas for 2 hours and insert wooden sticks or handles into the molds; return to freezer and freeze until solid, 12 to 24 hours.

Nutrition Facts : Calories 57.7 calories, Carbohydrate 14.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 59.2 mg, Sugar 13.8 g

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