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Watermelon Wedges

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“Found this in an old recipe magazine. I haven't tried this recipe yet, but am going to as soon as the summer weather hits. I think it might be nice and refreshing to serve this on a hot summer's day. Time includes chilling as you must begin this recipe the day before you need it.”
READY IN:
24hrs 30mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 1 small watermelon, skin on
  • 118.29 ml strawberry jam
  • 200 g desiccated coconut

Directions

  1. Cut watermelon into triangular wedges 2cm thick.
  2. Warm jam in a microwave for 30 seconds on high.
  3. Spread coconut on a plate or sheet of baking paper.
  4. Brush jam over the watermelon flesh, then dip each wedge in coconut.
  5. Place coated wedges on a baking paper-lined tray and freeze overnight.
  6. Serve chilled.

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