Bright colors saturate the sky and fill our tables as we celebrate sweet summertime! Im looking forward to small, intimate lakeside sunset gatherings this year.
Summer and big bowls of fresh fruit seem to go hand in hand. Our Watermelon Salad fills all the senses with those summer feels! We used star cookie cutters to cut the watermelon; a great activity for littles and can be done ahead of time!
Small seedless watermelon (1/2" slices if you are cutting stars)
- 2 cups of Blueberries
- 1/2 cup of crumbled feta cheese
- 5 sprigs of mint, thinly sliced
- 1 lime juiced and zested
- 1/4 cup of sugar
- 1/4 cup of water
- 3" long piece of fresh ginger; peeled and thinly sliced
Combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add ginger and reduce heat to low. Cook for 5-7 minutes to let ginger infuse. Strain through strainer. Let cool and refrigerate until well chilled.
Assemble: Cut melon and arrange in a bowl or on a rimmed platter. Sprinkle berries over the melon and follow with a generous sprinkle of feta. Drizzle with lime juice and ginger syrup. Garnish with mint leaves.
If preparing ahead of time; add feta cheese and ginger syrup just prior to serving.
(Save the remaining syrup for cocktails, ice tea or cole slaw dressing)
Our All American Pie Shooter recipe comes from our monthly featured cookbook Southern Baked: Celebrating Life With Pie By Amanda Wilbanks Each chapter features a full menu centered on a holiday, occasion, or even a quiet dinner at home with recipes for side dishes, appetizers, and more! Filled with family recipes and Southern charm!
The layered whipped cream is perfection! Ill be looking to use on anything and everything I can! Its lemony and compliments berries beautifully! If assembling ahead, we suggest placing the star on top just prior to serving.
(The dessert cups we used we found on Amazon, they come with lids and spoons, making them easy to transport and share!)