Cucumber, Mango, and Watermelon Salad Recipe

Cucumber Mango and Watermelon Salad Recipe

This Has Far More Flavor Than The Average Fruit Salad.

Oualie Bay, Nevis
August 12, 2012

Great taste often comes down to contrast!

It’s why we pair tender and crunchy textures, sweet and sour flavors.  In a way, these contrasts amplify the flavors of the dish, making the food much more than the sum of the parts.

The result is a delicious and healthy combination with far more flavor than your typical fruit salad.  The heat of the Scotch Bonnet pepper is nicely balanced by the sweet watermelon and mango. Too spicy? Cut back down to half the amount of pepper.


2.5 Cups peeled, seeded and chopped cucumber

2.5 Cups diced watermelon

2.5 Cups diced fresh mango

4 Tablespoons chopped fresh mint, plus whole mint leaves for garnish

1 Scotch Bonnet pepper finely minced

1.5 Tablespoon fish sauce

1.5 Tablespoons Mirin (Sweet Rice Wine), Sweet Marsala can substitute

1/2 cup extra virgin olive oil

Cooking Method:

Sea Salt and freshly ground black pepper to taste

In a large mixing bowl, combine the cucumber, watermelon, mango, chopped mint and Scotch Bonnet pepper.  Mix gently.

In a small mixing bowl, whisk together the fish sauce, mirin and olive oil.  Drizzle over the salad, then mix gently.  Season with sea salt and freshly ground pepper.  Serve immediately garnished with mint leaves.  This recipe serves 8 adults as a starter.

1 thought on “Cucumber, Mango, and Watermelon Salad Recipe”

  1. Looks great, but I don’t know about the fish sauce. May try some balsamic vinegar instead.

    Thanks for this though. :)

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