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    Home » Recipes » Appetizers » Watermelon Canapés

    Watermelon Canapés

    Published: May 9, 2017 · Modified: Aug 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A photo of Watermelon Canapés
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    Watermelon Canapés

    How close are we to summer?! I’m in a baby daze but the produce is looking really good at the market! Anyhow, I wanted to make a really fresh appetizer for a little get together but I really didn’t have time/patience to make anything elaborate with an aged balsamic or cheese cut into the perfect shape. With the twins on the way you can bet I’m looking for ALL the shortcuts!  So I made these super simple and healthy (that’s a nice change of pace ?) watermelon canapés; all I added was a sprig of mint, a paper thin slice of cucumber and a blueberry. Gravity and surface tension holds it all together and my gosh they were really good! You can pop them right into your mouth and feel guilt-free! ?A photo of a cucumber being peeled.Use a peeler to get thing slices of cucumber. Trim the ends and wrap the cucumber around the watermelon. A process shot of a watermelon canapé being made.Place the sprig of mint. A process shot of a watermelon Canapé being made.Top with a blueberry and you’re done! A photo of watermelon Canapés on a cutting board.

    Watermelon Canapés
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    5 from 9 votes

    Watermelon Canapés

    Hard to believe this can be so easy simple and healthy and delicious!
    Course Appetizer
    Cuisine American
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8 people
    Calories 86kcal
    Author John Kanell

    Ingredients

    • 1 watermelon
    • 1 bunch fresh mint
    • 1 pint blueberries
    • 5 Persian cucumbers

    Instructions

    • Cut the watermelon into cubes or rectangular prisms.
    • Use a vegetable peeler to slice the cucumber.
    • Wrap the cucumber around the watermelon cubes.
    • Add a sprig of mint between the watermelon and cucumber then top with a blueberry. 

    Nutrition

    Serving: 286g | Calories: 86kcal | Carbohydrates: 22g | Protein: 1.7g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2.9mg | Potassium: 320mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1650IU | Vitamin C: 32.2mg | Calcium: 15mg | Iron: 0.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Dulce de Leche Cake
    Mermaid Cake »

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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