Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

  • 9 -10 cups watermelon, de-seeded and cut into chunks (about 1 small watermelon)
  • ½ cup diced fennel
  • ½ cup chopped fresh mint
  • 2 bell peppers (red, yellow or orange), diced
  • 1 red chili or jalapeno pepper, minced
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 ½ teaspoons grated fresh ginger
  • Salt and freshly ground black pepper to taste
  • 2/3 cup fresh or frozen blueberries, thawed

Puree watermelon in a food processor or food mill. Put watermelon in a large bowl and add fennel, mint, bell peppers, chili or jalapeno, lime and lemon juices, ginger and salt and pepper.

Refrigerate for at least 2 hours before serving. Garnish with blueberries and mint leaves.