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Watermelon Salad with Cinnamon Pretzel Crunch

This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 20 min. + chilling Bake: 5 min. + cooling
  • Makes
    10 servings


  • 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
  • 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


  • Preheat oven to 425° In a large bowl, combine the 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 of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.
Nutrition Facts
3/4 cup: 244 calories, 14g fat (6g saturated fat), 24mg cholesterol, 146mg sodium, 30g carbohydrate (23g sugars, 2g fiber), 2g protein.

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