I’m still enjoying locally-grown watermelon, but know that the season will end soon. I came across a lovely hundred-year-old recipe for Watermelon Salad that bridges the summer and fall seasons, and decided to give it a try. This salad contains watermelon cubes that are coated with sugar, warm fall spices (cinnamon and nutmeg), and orange juice.

The Watermelon Salad was delightful. The cozy, warm cinnamon and nutmeg on the refreshing,  juicy cubes of watermelon reminded me a bit of the apples in apple pie – though the texture was different. This salad is a lovely fall treat, though it would also work well during the summer (and, during any season, since watermelon can now be purchased year-round).

Here’s the original recipe:

When I made this recipe there was a lot of  liquid, so I drained the salad before serving. Additionally, I skipped lining the bowl with lettuce.

Here’s the recipe updated for modern cooks: