Spanish Watermelon Salad

1. Remove the skin from the mango. Cut the melon in half and remove the pulp with a potato shaper spoon.

2. Cut off the top third of the watermelon and remove the pulp, using the same spoon.

3. Place all the fruit in a bowl and sprinkle the sugar on top, adding the maraschino and the wine.

4. Leave to cool in the refrigerator.

5. Serve either in a large bowl or in individual servings.

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Nutrient	Quantity
Carbohydrates	55.0896 g
Energy	220.248 kCal
Water	0.0166 g
Calcium, Ca	6.624 mg
Sodium, Na	1.656 mg
Manganese, Mn	0.0254 mg
Sucrose	54.7529 g
Sugars, total	54.7529 g
Ash	0.0938 g
Copper, Cu	0.005 mg
Iron, Fe	0.2042 mg
Carbohydrate, by difference	55.0896 g
Phosphorus, P	0.552 mg
Zinc, Zn	0.0166 mg
Magnesium, Mg	1.104 mg
Potassium, K	16.008 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Watermelon	1	0	0	0
Sugar	4 tablespoons	220.248	55.0896	0
White wine	1	0	0	0
maraschino cherry	1	0	0	0
melon	1	0	0	0
lychee	0	0	0	0