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  • 1/3 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons chopped fresh parsley
  • 1/8 teaspoon cayenne pepper
  • 2 heads fennel, sliced
  • 2 cups sliced fresh peaches
  • 2 cups cubed watermelon


  1. Whisk together orange juice, lemon juice, olive oil, basil and cayenne in a small bowl; set aside.
  2. Combine fennel, peaches and watermelon in a large bowl. Drizzle with orange juice mixture, tossing gently. Cover and refrigerate at least 20 minutes before serving.
Recipe by Alison Lewis

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The recipe was originally published as Fennel-Peach and Watermelon Salad on

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