Watermelon is a mainstay of our childhood summer barbecues, but it’s time to treat this fruit like it’s a grown-ass adult. No longer will it be relegated to mere slices or to be thrown in with grapes and called a “salad”. It’s time to give watermelon a little more respect.
In Mexico, chili lime salt is commonly used to sprinkle on fruit to enhance its sweet flavor. I decided to try out my own blend of chili lime salt because the grocery store variety could use some improvement. This recipe is totally customizable and super easy! No cooking involved!
(On an entirely different note, these photos are a bit over-saturated because I was taking pictures at night.)
Watermelon with Guajillo Chili Lime Salt and Cotija
Serves: 4 Prep Time: 45 minutes Cook Time: 0 Total Time: 45 minutes
1 2-3 pound watermelon, cut into 1 1/2 to 2 inch chunks
1 Tbsp lime zest
2 dried guajillo chilis, stems removed and powdered in a spice grinder or mortar and pestle
3/4 tsp fleur de sel or other large grain finishing salt
1/4 tsp sugar
1/2 cup coarsely chopped or minced cilantro (your preference)
1/3 cup cotija, crumbled
Fresh lime juice to taste (3-4 Tbsp)
- Muddle the lime zest, chili powder, sugar and salt until the salt is moistened.
- Arrange the watermelon on individual plates.
- Generously sprinkle the lime juice over the watermelon slices.
- Using your hands, sprinkle about 1/4 – 1/3 tsp of the chili lime salt over the top of the watermelon.
- Top with a 1/2 tsp to 1 tsp of the crumbled cotija.
- Finish with chopped cilantro.
- Serve immediately!
**Some warnings about where things can go wrong:
- Do not toss the watermelon in the chili lime salt. This will guarantee that your watermelon will be over salted.
- Do not squeeze the lime juice after you’ve added the salt blend. This will distribute the salt all over your watermelon. Again, icky!
- This must be served immediately. The more the salt dissolves, the saltier it gets.
- Go easy on the cotija – this is also a salty cheese.
Comment below to tell me how you customized this!