For food, nothing speaks summer more to me than watermelon and blueberries. In days gone by you could find watermelon seed spitting contests, kids with big grins on their faces while cool, sweet watermelon juice dripped down their chins. Maybe there still are watermelon seed spitting contests – I don’t know. But I do think that you just can’t beat a slice of fresh cold watermelon on a hot summer day. 
Blueberries deserve their spotlight as well. I think of the hikes I took a few years ago while on a mission trip to the Czech Republic in the middle of summer. We found wild blueberries, and they were so good – turning our teeth and fingers purple as we munched them along the hike. While I don’t go wild blueberry picking here in the Midwest, I do enjoy them fresh whenever I can find them at a reasonable price. And in July, National Blueberry Month, they’re pretty easy to find. 
These fruits are both nutritional gems. Watermelon is low in calories with about 46 calories per cup. It’s high in Vitamin C and Vitamin A, and has one of the highest levels of the antioxidant lycopene compared with other fruits and vegetables. Blueberries also provide a low calorie load with just 80 calories per cup. They are packed with antioxidants, and deliver a good amount of fiber, Vitamin C, and manganese. Nutritionally, you can’t go wrong with these fruits. Both are healthy choices. 
They look awesome together and taste even better together. So go get some. . .now. Try your local farmer’s market, grocery store, or better yet- pick them fresh. You won’t be sorry. Try the recipe below. I put together watermelon and blueberries with a slightly sweet balsamic and mint vinaigrette. Jicama gives it just a little crunch and fresh mint leaves add refreshing zing to the salad. Don’t add the mint early, though, because it likes to wilt after a day of soaking in the vinaigrette – which is to be expected. 
I like to top mine with a few spiced nuts – almonds or walnuts are nice – and some crumbled goat cheese. Feta or gorgonzola would be wonderful as well. Yum. I love watermelon and blueberries in the summer. They’re a perfect example of the delicious and healthy food God’s given us. What are some of your favorite summertime foods? Please share in the comments below! 
Marie Dittmer
Yields 6
Watermelon and blueberries are paired together in the salad with a light balsamic and mint vinaigrette.
Save RecipeIngredients
- 5 cups watermelon, diced
- 1 1/2 cups blueberries
- 1 cup jicama, peeled and diced
- 1/4 cup white balsamic vinegar
- 1 Tbsp. lime juice
- 2 Tbsp. honey
- 1/4 -1/2 tsp. dried mint, finely ground
- 1/4 cup fresh mint leaves
Instructions
- In a large bowl combine washed and prepared watermelon, blueberries, and jicama.
- Stir together white balsamic vinegar, lime juice, and honey.
- Add dried mint to the vinegar and honey, starting with 1/4 tsp. and adding more if desired. Whisk together the balsamic, lime juice, honey, and mint.
- Pour vinaigrette over fruit and gently stir to coat all the fruit.
- Wash the fresh mint leaves. Add to fruit just before serving.
- Top with spiced nuts and crumbled goat cheese.
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