With flavours of fresh lime, ginger, and chopped mint, this watermelon pavlova recipe is a simple, gorgeous dessert, perfect for all of your summer entertaining. Whether a quick slice for breakfast, or a snack on the go, packed in a picnic basket, or at a BBQ, watermelon is the quintessential summer fruit!
Eating Watermelon Is An Excellent Way To Stay Hydrated
Convincing my daughter to sip on water is a never-ending chore. Luckily, she LOVES watermelon and convincing her to eat watermelon pavlova turned out to be pretty simple. With 92% water content, watermelon is a great way to introduce extra hydration into her body. Watermelon is also low fat, cholesterol-free, and because of its high water content, freezes beautifully!
The Local Factor
Although watermelon is produced in Canada, the growing season is very short. Most of the watermelon we buy in Canada is imported from the United States. U.S. watermelons are generally available in Canadian grocery stores between May and October. An interesting fact is Canadians buy over 300 million pounds of U.S. watermelon every year. That’s a lot of watermelon pavlova!
Watermelon Pavlova With Fresh Mint And Lime
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup sugar
- 1 tablespoon fresh ginger minced
- 2 cups watermelon cut into bite-sized cubes
- 2 tablespoons fresh mint chopped
- 1 tablespoon lime zest
- 6 mini pavlova shells
Instructions
- Combine lime juice and sugar in a small pot and gently simmer until sugar is completely dissolved. Remove pot from heat, stir in chopped ginger, and allow to steep 30 minutes. Strain syrup, discard solids, and reserve liquid.
- Mix watermelon cubes with cooled syrup, lime zest, and chopped mint. Serve over mini pavlova shells, or spoon over one large pavlova shell.
For more great watermelon recipes, check out watermelon.org.
If you made this watermelon pavlova I’d love to see how it went! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and share it in my Instagram stories!
Disclosure : This post is sponsored by National Watermelon Promotion Board and I have received financial compensation for the recipe I’ve created. That being said, all views and opinions are my own, and I will never endorse anything that I don’t use or love.
This post was updated with edited copy and an added recipe card on June 19, 2019.
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