The time finally came when the sun shone and it was a Sunday. We’ve been hoping to be able to get around to my mum’s place for a barbeque in their gorgeous garden and today was the day. I marinaded some chicken thighs, luckily already had a batch of roasted strawberry and basil sauce at the ready (to add to cloudy lemonade) and James and I popped to the shops to stock up on strawberries, watermelon and a pomegranate so that I could get creative with a fruit salad. We had (James had) fun carrying the watermelon home as it weighed a whopping 12 kg but was the smallest in the shop! We’ll be eating watermelon for that week I’d imagine. It is one of my favourite fruits, so I am definitely not complaining. I took along some homemade barbeque sauce too. We couldn’t resist getting some marshmallows for barbequing afterwards, everyone loved them, kiddies and parents alike.
I can’t resist adding basil to anything containing strawberries and this was no exception. I also got to use the basil salt I had made, it worked well but is optional, not everyone likes a hint of salt with their sweet.
- About half a small-regular sized watermelon (or 1/6th of a 12 kg watermelon in this case)
- 1 large punnet of strawberries
- The seeds of a pomegranate, there are many ways of doing this but I tend to methodically remove the seeds after breaking the pomegranate into sections
- A few handfuls of basil
- A handful of flaked almonds
- A few light sprinkles of basil salt (0.5-1 tsp), optional
- Chop the watermelon (removing the peel) and hull and slice the strawberries.
- In a large bowl add about half the watermelon, strawberries, basil, pomegranate seeds, salt and almonds and stir.
- Repeat, to add the second half of the ingredients and then stir this top half, it is much easier to get the ingredients equally well combined this way, without squashing all the fruit.
- Leave to chill in the refrigerator for an hour or so to cool, unless your fruit was already cold.
- Serve as it is or with ice cream or coconut sorbet and enjoy!