This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
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.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 71||Carbohydrates: 18g|
|Total Fat: 0.4g||Cholesterol: 0mg|
|Saturated Fat: 0g||Dietary Fiber: 1g|
|% of Calories from Fat: 5%||Sodium: 2mg|