This is such a wonderful side dish to enjoy during a hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad something special. —Joan Hallford, North Richland Hills, Texas
Watermelon Salad with Cinnamon Pretzel Crunch
Watermelon Salad with Cinnamon Pretzel Crunch
Prep Time
20 min
Cook Time
5 min
Yield
10 servings
Ingredients
- 2 cups chopped seedless watermelon
- 2 cups fresh blueberries
- 1 medium peach, chopped
- 1 medium nectarine, chopped
- 1 large kiwifruit, peeled and chopped
- 1/2 cup sweet white wine or grape juice
- 3 tablespoons sugar
- CRUNCH:
- 1 cup chopped miniature pretzels
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
- 1/4 teaspoon ground cinnamon
Directions
- Preheat oven to 425°. In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour.
- Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.
- Just before serving, gently stir half the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.
Nutrition Facts
3/4 cup: 244 calories, 14g fat (6g saturated fat), 24mg cholesterol, 146mg sodium, 30g carbohydrate (23g sugars, 2g fiber), 2g protein.
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