Sometimes the easiest way to upgrade an old-school and often disappointing dish—such as fruit salad—is to change the way it looks. That means swapping retro cantaloupe cubes and honeydew balls for a melon with a modern cut. The jagged, irregular chunks of fruit in this recipe make it clear that something unexpected is about to happen.
Recipe information
Yield
4 Servings
Ingredients
½
2
1
1½
2
¼
2
Need to make a substitution?
Preparation
Step 1
Slice off both ends of the watermelon, then stand it upright on a flat side. Cut away rind in long curving strokes.
Step 2
Halve melon crosswise. Working with one half at a time with the cut side facing up, slice off irregular bite-size pieces. Continue making your way around the melon, turning it as you work (standing it on the round side makes it easier to maneuver).
Step 3
Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated.
Step 4
Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.