When I think of summer, I think of fruit. Most fruit ripen, and are “in season” during the summer months. It is during these months that I try to eat, freeze, can and cook these fruits as often as I can.
Since I love colorful food, why not make a salad as bold and audacious as summer, thus the Red Salad. It is a great appetizer or dessert and a great salad for the whole family to help prepare.
1 whole or half Watermelon
1 Package of Cherries
1 Package of Raspberries
1 Red Grapefruit
Couple of leaves of Fresh Mint
1 Splash of Chambord (optional)
Cut watermelon in half along the width. (Once all of the watermelon flesh has been removed, the rind is used as the bowl for this salad.)
With a melon scooper, scoop as many watermelon balls as needed. With a large spoon, scoop of all remaining watermelon from rind and set aside. The extra watermelon can be used to make Watermelon Bellinis and the like.
Place half of the watermelon balls, half of the raspberries, half of the red grapefruit, half of the pitted cherries and half of the pomegranate seeds in the empty watermelon bowl. (Be sure to remove all stems from cherries and remove all pits. Invest in a cherry pitter to make that task effortless.) (An easy way to remove seeds from the pomegranate, just score the outside skin with a knife, break open and section off with your hands, use the back of a wooden spoon and beat the skin of the pomegranate. The seeds will fall out into an awaiting bowl.)
Cut a few fresh mint leaves into small strips and add to salad. You want to layer your fruit in the bowl. Repeat the layering.
Cut the tops off the strawberries and cut them in quarters. Peel the grapefruit. Try to remove the white membrane before adding the grapefruit to the salad. The membrane can be quite bitter.
Cut the grapefruit into bite-size pieces and add to salad.
For an optional extra little something, add a splash of Chambord, a raspberry liqueur. It adds an interesting sweet raspberry flavor to the assortment of red fruit.
Serve chilled. Enjoy.