Let Me Tell You About These Chili Lime Watermelon Wedges
Okay, so let me set the scene: it’s 3 p.m., the sun is melting the pavement outside (seriously, I could fry an egg on my patio), and my kids are running around begging for something “fun”. Enter these Chili Lime Watermelon Wedges. I swear, the first time I made them was pretty much by accident—I’d grabbed what I thought was paprika and, surprise, it was chili powder. Best kitchen blunder ever. Actually, it’s become a bit of a running joke in our house. Now whenever I slice up a watermelon, someone inevitably asks, “Are you doing the spicy thing, or just regular?” Spoiler: I always do the spicy thing.
Why You’ll Love This (Or At Least Be Intrigued…)
I make this when it’s too hot to stand over a stove (which, let’s be honest, is most of July here). My family goes crazy for this because the combo of sweet, cool melon and that punchy chili-lime sprinkle just wakes up your taste buds. Also, not gonna lie, I’ve served this at two different potlucks and both times someone asked for the recipe—but not before nervously asking if it’s spicy enough to “melt their face off”. (It’s not. Unless you want it to be!) Sometimes the hardest part is not eating the whole tray before anyone else gets a look in.
What You’ll Need (Plus a Few Shortcuts)
- One medium watermelon (seedless makes things easier, but hey, my grandma always insisted on the seeded kind and would just spit them out with style. Do as you please.)
- 1 lime, juiced (I’ve used bottled lime in a pinch, but fresh is way better—trust me)
- 1-2 teaspoons chili powder (Ancho is my favorite, but any chili powder works. Cayenne if you’re brave. Or a mild one if you’re not a heat fan.)
- Pinch of flaky sea salt (Or regular salt. I sometimes use that pink Himalayan stuff because it’s trendy.)
- Optional: Tajín seasoning (My neighbor swears by it, and honestly, it’s pretty fab for this)
How You Actually Make These (Don’t Stress…It’s Watermelon)
- Slice up your watermelon into wedges. How big? Up to you. I usually do big triangles, but sometimes I go for sticks if I’m feeling fancy or need to fit them in a weird-sized container. Oh, and don’t worry if your slices look wonky—the chili lime covers a multitude of sins.
- Arrange the wedges on a big platter or just a cutting board if it’s just you and the TV. This is where I usually sneak a bite. Or three.
- Drizzle or brush the lime juice all over the wedges. I’ve tried tossing everything in a bowl but, honestly, it gets messy. (Though if you like a lime explosion, go for it.)
- Sprinkle chili powder evenly across all the slices. Don’t worry if some gets clumpy—it sort of melts in as the juice sits. If you’re using Tajín, now’s the time.
- Finish with a pinch of salt. Not too much. You can always add more, but you can’t take it off (learned that the hard way—whoops).
- Let it sit for 5 minutes so the flavors mingle. It feels like forever, but it really helps. Or, if you’re like me, just dive in and pretend you waited.
Notes: Stuff I Learned the Hard Way
- If your melon’s not super sweet, add a tiny pinch of sugar. It’s not cheating—it’s just smart.
- Chili powder: go easy at first. You can always add, but if you start heavy-handed, there’s no going back. (Yep, did that once. Regret.)
- Limes roll easier when you press them on the counter before cutting. Silly but true.
- Actually, I find it works better if you chill the watermelon before slicing. The flavors pop more!
How I’ve Tweaked This (And What Bombed)
- Added feta cheese once. It’s actually amazing, though my kids hated the “white stuff.”
- Tried with lemon instead of lime—kinda works, but I like the lime zing more. Maybe that’s just me.
- Once tried smoked paprika. Not bad, but it fought with the sweetness a bit. Wouldn’t recommend.
- Oh, and mint leaves! My cousin tried it with torn fresh mint and it’s weirdly refreshing, though I keep forgetting to buy mint.
What If I Don’t Have The Right Tools?
If you don’t have a melon baller or a fancy knife, just use your biggest, sharpest kitchen knife. Or even a serrated bread knife—works a treat, just watch your fingers (please). I saw this guide on Serious Eats a while ago; super helpful for slicing if you want to get all restaurant-y about it.
Keeping Leftovers (If There Are Any…)
Store any leftovers in an airtight container in the fridge. They’re good for about a day, maybe two, before things get soggy. But honestly, in my house it never lasts more than a day! (I think my partner sneaks midnight snacks.)
How I Like to Serve It (And a Silly Tradition)
I usually pile these up on a big old platter and bring it outside when we’re grilling. Everyone just grabs a piece and, boom, instant summer party. Sometimes we’ll sprinkle crushed tortilla chips on top for crunch—don’t knock it ‘til you’ve tried it. Oh, and my youngest insists on eating hers with a fork, like it’s fine dining or something. To each their own.
Lessons Learned: Don’t Be Like Me
- I once tried to rush slicing and ended up with watermelon all over the floor. Take your time. (It’s slippery stuff!)
- Also, shaking chili powder straight from the jar? I got a huge clump right in the middle. Use a spoon to sprinkle instead.
- If you squeeze lime straight from the cut fruit, watch out for seeds. Bitter surprise, that.
Wait, Quick Questions Answered
- Is this super spicy? Nope; not unless you go wild with the chili. Start small if you’re worried.
- Can I use pre-cut watermelon? For sure! I do this sometimes if I’m in a rush (or just feeling lazy). It does dry out quicker, though.
- What’s Tajín? Oh, it’s this Mexican spice blend—lime, chili, and salt all in one. You can find it at most supermarkets or online (here’s their website if you’re curious).
- What if my watermelon isn’t super sweet? Add a teeny pinch of sugar, or just eat it anyway. It’s still refreshing.
- Will this work for a picnic? Absolutely. Just pack the seasoning separate and sprinkle when you arrive—otherwise it gets a little watery.
- Should I remove the rind? I like to leave some rind on for easy grabbing (and it looks pretty), but you do you!
Honestly, there’s not much to it but if you do give it a go, let me know how it turned out! Oh—and if you end up inventing your own twist, I wanna hear all about it. Try not to eat the whole plate yourself. (But hey, no judgment if you do.)
Ingredients
- 1 medium seedless watermelon
- 2 tablespoons chili powder
- 2 limes, juiced
- 1 teaspoon lime zest
- 1/2 teaspoon sea salt
- 1 tablespoon honey (optional)
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
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1Wash the watermelon thoroughly and pat dry. Cut the watermelon in half, then slice into 1-inch thick wedges.
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2Arrange the watermelon wedges on a large serving platter.
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3In a small bowl, mix together the chili powder, sea salt, lime zest, and cayenne pepper (if using).
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4Drizzle the lime juice and honey (if using) evenly over the watermelon wedges.
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5Sprinkle the chili-lime seasoning mixture evenly over the watermelon.
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6Garnish with chopped fresh mint and serve immediately for a refreshing snack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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