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Cherry and watermelon salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate cherries in a vibrant fruit salad perfect for dessert or brunch, and suitable for vegans.
Ingredients:
  • 2.5kg (about 1/2 small) seedless watermelon
  • 1kg cherries, halved and pitted
  • 1 vanilla bean
  • 300g caster sugar
  • 5 cloves
  • Juice of 1 lemon
  • 80g pistachios
Instructions:
  • Cut the watermelon into 6 wedges, remove the flesh from the skin, and discard the skin. Slice each wedge into 1cm-thick triangles. Combine the watermelon and halved cherries in a heatproof bowl.
  • Split the vanilla bean in half lengthwise with a small knife, scrape the seeds into a small saucepan using the knife tip. Add the scraped bean, sugar, cloves, and 400ml water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil, then simmer for 5 minutes. Pour the mixture over the fruit in a bowl, add lemon juice, and gently toss to combine. Refrigerate until chilled.
  • Place pistachios in a heatproof bowl and cover with boiling water. Let stand for 1 minute, then drain. Peel the warm pistachios by rubbing with your fingers and pat them dry. Stir the skinned pistachios into the fruit salad and serve in a large bowl with crisp biscuits, alongside butter cake slices, or over scoops of vanilla bean ice-cream.

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