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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

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| 1. Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
watermelon	6	cups	cubed seeded	277.2	69.762	5.6364	1.386
english hothouse cucumber	2		chopped	-	-	-	-
red bell pepper	2		chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno pepper	1/2		chopped	0.8156	0.1828	0.0256	0.0104
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
honey	3	tablespoons		-	-	-	-
pineapple juice	1/2	cup		66.25	16.0875	0.45	0.15
mint leaf	20			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.