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Hot and Sweet Watermelon
Recipe courtesy of Produce for Better Health Foundation (PBH)

Serves: 4
Cups of Fruits and Vegetables per Serving: 1 ½

¾ tsp. whole peppercorns or coarsely ground black pepper
1 ½ tsp. very finely chopped mint leaves
6 cups ¾-inch seedless red watermelon cubes
Fresh mint leaves

Place peppercorns on chopping block. Using the bottom of a heavy saucepan, press firmly, into a heavy downward motion and crush peppercorns into a semi-coarse texture.  Combine ground peppercorns with finely chopped mint. In a large bowl, toss spice mixture gently but thoroughly with watermelon cubes. Spoon into 4 individual serving glasses or bowls. Serve chilled, garnished with a fresh mint leaf.

Each serving provides:  An excellent source of vitamins A and C.  This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutrition per Serving		Exchanges	Carb Choices
Calories	71	3 meat	n/a
Fat, total	0.4 g	1 fat
Fat, saturated	0.0 g	3 bread
% of Calories	5%
from Fat
Carbohydrates	18 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	1 g
Sodium	2 mg

 

 

 

 

 

 Costa Rica Travel Corp. will donate a portion of the proceeds to and is a sponsor of Defeat Diabetes Foundation.