From Everyday Food magazine, this recipe calls for a 6-pound piece of watermelon. I cut that in half and adjusted the rest of the ingredients accordingly. Here is the original recipes:
1/2 tsp finely grated lime zest
2 tbsp lime juice (from 1 lime)
2 tbsp light brown sugar
2 tbsp light rum
1/4 tsp salt
6-pound piece chilled seedless watermelon
2 tbsp slivered fresh mint leaves
In a large bowl, whisk together lime juice, sugar, rum, and salt.
Using a melon baller, scoop melon into balls (about 10 cups) or cut melon into bite-sized pieces. Add melon to lime mixture. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately or cover and refrigerate, up to 2 hours.
When using the melon baller, I noticed a large amount of juice from the melon getting left behind. I would suggested saving it if possible and pouring back over the pieces of melon.
