Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.
Classic homemade salsa is a year-round staple, but that doesn’t mean you can’t have a little fun with it now and again. We love experimenting with other fruity versions of this traditionally tomato-based app, from blueberry salsa to mango salsa to avocado salsa (yes, avocado is a fruit!). But, if we really want to take advantage of the summer season—or if we have a watermelon sitting around we’re desperate to use—we turn to this watermelon salsa. Tangy, salty, spicy, and sweet, this salsa recipe truly does it all. Serve it with chips, and you’ve got the ultimate warm-weather appetizer on your hands. Get out those frozen margs—summer relaxin’ starts now!
What do I do with the extra watermelon?
Since this recipe only uses half a watermelon, you’ll have plenty of leftover fruit—lucky you! We’ve got plenty of watermelon recipes, but here are some of our favorites for inspo: frozen watermelon margaritas, watermelon feta salad, or watermelon gazpacho.
Serving ideas.
This fresh summer app is a classic served with classic tortilla chips, but your options don’t stop there! Serve this salsa on top of shrimp, fish, or chicken tacos, grilled chicken, or salmon for an extra fresh, fruity twist to your summer dinner.
Storage.
If you have any leftovers of this salsa, store them in an airtight container in the fridge for around 2-3 days. Keep in mind that this salsa is best enjoyed fresh, so we suggest enjoying as much as possible the day of!
Made this? Let us know how it went in the comments below
- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 221
Ingredients
- 1/2
baby seedless watermelon
- 1
large mango, diced
- 1/2
red onion, diced
- 1
jalapeño, seeded and diced
- 2
limes, zested and juiced
- 1
Pinch salt
- 1/4 c.
cilantro, chopped
- 1
bag Tortilla chips
- Nutrition Information
- Per Serving (Serves 10)
- Calories221 Fat8 gSaturated fat1 gTrans fat0 gCholesterol0 mgSodium121 mgCarbohydrates34 gFiber3 gSugar11 gProtein3 gVitamin D0 mcgCalcium51 mgIron1 mgPotassium252 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Slice one baby seedless watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon flesh into bite-sized pieces.
- Step 2Pour the diced watermelon, mango, onion, jalapeño, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.
- Step 3Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.
- Step 4Serve with tortilla chips.