This is such a wonderful side dish to enjoy during a hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad something special. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 2 cups chopped seedless watermelon
- 2 cups fresh blueberries
- 1 medium peach, chopped
- 1 medium nectarine, chopped
- 1 large kiwifruit, peeled and chopped
- 1/2 cup sweet white wine or grape juice
- 3 tablespoons sugar
- crunch:
- 1 cup chopped miniature pretzels
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
- 1/4 teaspoon ground cinnamon
Directions
- Preheat oven to 425°. In a large bowl, combine watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour.
- Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.
- Just before serving, gently stir half the pretzel mixture into fruit. Top with remaining pretzel mixture to serve.
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