Spicy Warm Pineapple Watermelon Salad Recipes

Steps:

• Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
• Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

Steps:

• In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
• While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
• When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

Steps:

• For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight.
• For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette.
• For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper.
• To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices.
• Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs.

Steps:

• Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.
• Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.

Steps:

• Saute the onion and garlic together over low heat, in a medium saucepan, being careful not to burn the garlic. Add the sugar and let it dissolve until almost caramelized. Stir in the pineapple, watermelon, and vinegar and allow to cook until the fruit is coated with the liquid in the pan, about 2 to 3 minutes. Season with salt, to taste, and serve with chopped mint and goat cheese.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.

Steps:

• In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.