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Persian Watermelon Salad with Rosewater and Pistachios

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 4 cups cubed seedless watermelon
  • 2 tablespoons chopped fresh mint
  • 1–2 teaspoons rosewater (to taste)
  • 1 tablespoon fresh lime juice
  • 1/4 cup shelled pistachios, roughly chopped
  • Pinch of flaky sea salt
  • Add crumbled feta or goat cheese
  • Try orange blossom water instead of rose
  • Use toasted almonds or pine nuts for crunch

Instructions
 

  • Cube the WatermelonCut the watermelon into bite-sized cubes and place in a large serving bowl.
  • Flavor the FruitDrizzle rosewater and lime juice over the watermelon. Gently toss to combine. Start with 1 tsp of rosewater and taste—it's powerful!
  • Garnish and ServeSprinkle with chopped pistachios, mint, and flaky salt just before serving. Chill if desired, but serve within a few hours for best texture.