Watermelon and Lychee Salad

Pro tips

• Dice watermelon into uniform 1.5 cm cubes so pieces absorb the syrup evenly and look consistent.
• Cool the sugar syrup completely before adding fruit to prevent the watermelon from softening or releasing excess water.
• Add lemon juice to the cooled syrup, not hot, to preserve its bright acidity.
• Chill the entire salad for at least a few hours so the fruit absorbs the lemon-sugar flavor.

Substitutions

• Rock sugar → granulated sugar (adjust amount to taste; dissolves faster)
• Lemon → lime (use same amount for a tangier finish)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 days; fruit best enjoyed fresh and cold.

Can I make this salad ahead of time?

Yes. Prepare the fruits and syrup, then refrigerate together until serving. The flavors meld as it chills.

What type of sugar works best?

Rock sugar is preferred for its subtle sweetness and slower dissolving properties, but granulated sugar works fine.

How do I peel fresh lychees?

Remove the bumpy skin by hand or with a small knife, then locate and remove the hard seed inside.

How cold should the salad be before serving?

Chill in the refrigerator until thoroughly cold; the recipe doesn't specify an exact time, so serve when well-chilled.

Can I use frozen watermelon or lychee?

Frozen watermelon may become mushy when thawed. Fresh lychee is strongly recommended; frozen lychee loses texture.