This is definitely not the fruit salad of my childhood! At least, I don’t remember my mum soaking the fruit in rum. But then again, my mum grew up in Jamaica, the birth place of rum…and I was a really happy child who spent hours fashioning various types of wings and throwing myself off of high places in an attempt to fly. Hmm…Mum, you have some ‘splainin to do!
Could you make this salad without the rum? Sure. But unless you don’t drink or are planning to serve this to children (with or without a Supergirl complex), then I say, “Bring on the rum!”
Mojitos, the traditional Cuban cocktails, are usually made with white rum. However, either white or dark rum will do. I happened to use dark rum because that’s what I had on hand and, as the daughter of a Jamaican, that’s what I’ve been taught to love. Rum Punch with Ginger Beer & Pineapple Juice just isn’t the same without dark rum!
This salad takes mere minutes to put together, but be sure to plan for soaking time. It takes about an hour in the refrigerator for the rum to really soak into the fruit. When serving, be sure to drizzle some of the extra rum and lime liquid over top of each portion so that your guests can get the full effect.
[Tweet “Looking for something a little boozy? Watermelon and Blueberry Mojito Salad from @cookincanuck http://www.cookincanuck.com/2015/06/watermelon-and-blueberry-mojito-salad-recipe/ #vegan”]
Other recipes with watermelon:
Cookin’ Canuck’s Watermelon Limeade Vodka Cocktail
Floating Kitchen’s Melon Caprese Skewers with Herb Oil
Minimalist Baker’s Strawberry Chia Watermelon Smoothie
VeguKate’s Heirloom Tomato, Watermelon Fennel Salad
- 4 cups cubed watermelon
- 1 cup blueberries
- 2 tbsp thinly sliced mint
- 2 tbsp fresh lime juice
- 2 tbsp rum
- 2 tsp agave nectar
- In a medium bowl, combine the watermelon, blueberries and mint.
- In a small bowl, whisk together the lime juice, rum and agave nectar.
- Stir the lime juice mixture into the watermelon mixture.
- Refrigerate, covered, for 1 hour. Serve.