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Directions In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. Refrigerate for at least 1 hour. Serve with chips.
Tosstogether melon and salt in a large bowl. Cover and let stand 2 hours. Drain; rinse with cold water. Drain. Stir together melon, sugar, and lemon juice in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until melon is soft. Mash melon pieces with a potato masher.
Cutthe ash gourd into small pieces. Add the ash gourd, lemon and mint to the blender with 100ml of water. Blend for 20 seconds. Strain liquid into a jug. Season with black salt and freshly ground black pepper. Pour into 2 serving glasses. Alternatively, chill for 30 minutes in the fridge before serving.
Chopthe watermelon into cubes. Chop the cucumber into rough slices. Blend the watermelon and cucumber until it becomes liquid. Use the ratio of 1 part cucumber to 8 parts watermelon (we used 4 cups watermelon and ½ cup cucumber). Pour through a fine mesh sieve into a clean container. If you'd like, make little watermelon wedge and cucumber
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procedure text how to make juice melon
