Chile-Spiced Fruit Salad with Queso Fresco

Watermelon develops more of the antioxidant lycopene when stored at room temperature. Serve this dish as a side for roasted meats, or as a sweet-spicy dessert.

Yield: 5 servings (serving size: about 2/3 cup salad and about 1 teaspoon cheese)

Ingredients

• 1/4  cup  sugar
• 1/4  cup  water
• 1  large jalapeño pepper, sliced in half lengthwise
• 2  cups  cubed seedless watermelon
• 1  cup  fresh blueberries
• 1  large peach, peeled and sliced
• 2  tablespoons  fresh lime juice
• 7 1/2  teaspoons  crumbled queso fresco

Preparation

1. Combine sugar and 1/4 cup water in a medium heavy saucepan; bring to a boil. Cook 15 seconds or until sugar dissolves. Remove from heat; add jalapeño to sugar mixture. Cover and let stand 1 hour or until cooled to room temperature. Strain sugar mixture through a fine mesh sieve over a bowl; discard solids.

2. Combine watermelon, blueberries, and peach in a large bowl. Stir in sugar mixture and juice, tossing gently to coat. Sprinkle each serving with cheese.

Nutritional Information

Calories:

105 (9% from fat)

Fat:

0.4g (sat 0.3g,mono 0.1g,poly 0.1g)

Protein:

2g

Carbohydrate:

24.2g

Fiber:

1.7g

Cholesterol:

2mg

Iron:

0.4mg

Sodium:

12mg

Calcium:

32mg