Watermelon Salad with Cinnamon Pretzel Crunch

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. —Joan Hallford, North Richland Hills, Texas

• 

  Total Time

  Prep: 20 min. + chilling Bake: 5 min. + cooling
• 

  Makes

  10 servings

Ingredients

• 2 cups chopped seedless watermelon
• 2 cups fresh blueberries
• 1 medium peach, chopped
• 1 medium nectarine, chopped
• 1 large kiwifruit, peeled and chopped
• 1/2 cup sweet white wine or grape juice
• 3 tablespoons sugar
• CRUNCH:
• 1 cup chopped miniature pretzels
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans
• 1/4 teaspoon ground cinnamon

Directions

• Preheat oven to 425° In a large bowl combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate one hour.
• Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.
• Just before serving gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

Nutrition Facts

3/4 cup: 244 calories, 14g fat (6g saturated fat), 24mg cholesterol, 146mg sodium, 30g carbohydrate (23g sugars, 2g fiber), 2g protein.

Taste of Home Editors