Chilled Watermelon and
Mint Salad with Lime
(Xīguā Bàn Bòhé 西瓜拌薄荷)
This simple dish is popular in various forms across China during the height of summer, especially in regions with intense heat. It is not meant to be dessert in the Western sense, but a cooling plate served between dishes or alongside a light meal. The focus is on freshness, aroma, and moisture rather than sweetness.
Ingredients (Serves 2–3)
- 3–4 cups seedless watermelon, cut into large cubes
- 8–10 fresh mint leaves
- 1–2 teaspoons fresh lime juice
- Pinch of sea salt
- Optional additions: a few drops of honey, thinly sliced cucumber, or a small drizzle of sesame oil
Preparation:
Cut the watermelon into large, bite-size cubes and place them in a shallow bowl. If the watermelon is very juicy, gently drain excess liquid to prevent the salad from becoming watery.
Stack the mint leaves, roll them loosely, and slice into thin ribbons. Scatter the mint evenly over the watermelon.
Drizzle lightly with lime juice, then add a small pinch of salt. If desired, add a few drops of honey for balance, but avoid making the dish overtly sweet.
Toss gently just before serving. Serve slightly chilled or at room temperature.
Seasonal Notes:
Watermelon is traditionally associated with clearing summer heat and generating fluids. Mint enhances the cooling effect while keeping the dish aromatic and refreshing. The small amount of salt and lime helps prevent the dish from feeling overly cold or weakening digestion, which is why this preparation is often preferred over heavily chilled fruit.
