INTRODUCTION
Watermelon Fruit Salad is a bright and easy dish. It blends sweet watermelon with crunchy jicama and cucumber, plus a little salty peanut and spicy chamoy sauce. This salad offers a lighter option for hot days. It feels indulgent but can be healthy and low calorie when you use small amounts of sweet toppings. For a refreshing twist, try pairing a cup with a chilled fruit drink like the mango dragonfruit refresher copycat for a bold, fruity combo that stays light and fresh. Try that refresher for a fun summer match.
This recipe works well for meal prep and for people looking for a healthy version of a party salad. It is naturally gluten free and can be adjusted to be diabetic-friendly or good for weight loss with a few easy swaps. The salad is hydrating and rich in fiber when you keep the jicama and cucumber. It is a great choice for anyone who wants a lighter option that still tastes festive.
WHY YOU WILL LOVE THIS RECIPE
- Quick to make. Most of the work is chopping. You can finish in 15–20 minutes.
- Great for meal prep. Chop ingredients ahead and toss at serving time for a fresh bite.
- Lighter option. Watermelon is low calorie and full of water, so this salad fills you up with fewer calories.
- Balanced flavors. You get sweet, salty, tangy, and spicy all in one bowl.
- Flexible for diets. With small swaps, the salad can be diabetic-friendly, low carb, or higher protein.
This is a healthy version of a fiesta-style fruit salad that fits many needs. You can make it lower in sugar, or turn it into a high protein meal by adding a few simple ingredients.
HOW TO MAKE Watermelon Fruit Salad
- Wash all produce well.
- Use a sharp knife for clean cuts.
- Keep any heavy sauces or candies on the side if you plan to store the salad.
This salad is simple. The steps below will guide you to a bright and tasty result.
EQUIPMENT NEEDED
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Spoon for scooping watermelon
- Serving tray or the hollowed watermelon shell
- Measuring spoons
Ingredients You’ll Need :
- 1 watermelon
- 1/2 jicama, cubed into small chunks
- 1 to 2 cucumbers, cubed into small chunks
- Japanese peanuts
- 1/2 cup chamoy
- homemade chili lime seasoning or tajin
- a variety of Mexican candy
- Fresh lime juice
STEP-BY-STEP INSTRUCTIONS :
- Cut the watermelon lengthwise, ensuring it stands flat. Make square slices and scoop out the chunks with a large spoon.
- Place the watermelon chunks into a large bowl.
- Add the cubed jicama and cucumber to the bowl. These add crunch and fiber.
- Toss in Japanese peanuts for a salty crunch and a small protein boost.
- Add a few pieces of Mexican candy for color and sweet heat. Use less candy for a lower sugar salad.
- Drizzle with chamoy and squeeze fresh lime juice over the top. Sprinkle homemade chili lime seasoning or tajin to taste.
- Mix gently so the flavors spread but the watermelon keeps its shape.
- Transfer the mixture back into the empty watermelon skin for a fun presentation.
- Serve immediately or chill for 15–30 minutes to let flavors meld.
HOW TO SERVE Watermelon Fruit Salad
- Keep portions moderate. One to two cups per person is a good serving size for a lower calorie choice.
- For a balanced plate, serve with a lean protein like grilled chicken or shrimp on the side. This turns the salad into a balanced, higher protein meal.
- For snack packs or party cups, spoon 1 cup into small bowls and top with a light sprinkle of tajin.
- If you want a lower sugar serving, skip the candy and use a light drizzle of chamoy or a squeeze of fresh lime and a pinch of chili powder.
This salad is gluten free and can be a diabetic-friendly choice when you reduce added candy and chamoy. For more fruit-based ideas that are fresh and healthy, try a simple smoothie recipe like the strawberry and watermelon smoothie that keeps things light and fresh. That smoothie pairs well with this salad for a bright summer menu.
STORAGE & FREEZING : Watermelon Fruit Salad
- Best stored fresh. Watermelon and cucumber release water as they sit. If you assemble the full salad, store it in an airtight container in the fridge for up to 24–48 hours. Expect more liquid the longer it sits.
- Store components separately. For meal prep, keep chopped watermelon, jicama, and cucumber in separate containers. Store peppers, peanuts, and candy separately. Put chamoy and lime juice in a small sealed jar. This keeps textures crisp and makes it great for meal prep.
- Freezing note. Do not freeze the assembled salad. Freezing will break down the watermelon and make it mushy. If you want frozen watermelon for drinks, freeze cubes on a tray and use them later for smoothies.
This salad is best the day you make it. For a fresh and crunchy bowl, assemble just before serving.
SERVING SUGGESTIONS
- Healthy side option: Serve with grilled chicken breast or baked fish to add protein and make a balanced meal. This makes the plate more of a high protein meal and helps with satiety.
- Balanced plate: Add a small portion of quinoa or a handful of greens to make a fuller meal. The jicama and cucumber add fiber to help balance the natural sugars in the fruit.
- For a party: Hollow the watermelon and use it as a serving boat. Place a few spoons and napkins and let guests serve themselves.
- Drink pairing: Serve with sparkling water and lime or a light fruity refresher for a low calorie drink. If you like bolder fruit drinks, try the mango dragonfruit refresher inspired beverage to match the bright flavors. A fruity refresher keeps the theme bright and fun.
VARIATIONS
- Healthier version: Skip the candy and use only a small drizzle of chamoy or replace chamoy with a splash of fresh lime and a pinch of chili powder. Use roasted peanuts instead of candied ones. This keeps the recipe lower in sugar and better for weight loss or diabetic-friendly plans.
- High-protein or low-carb version: Add grilled shrimp, diced cooked chicken, or cubed firm tofu for extra protein. For a low carb twist, reduce or skip the candy and add avocado and a handful of toasted nuts for healthy fats. This turns the salad into a high protein meal that is still fresh and light.
- Air fryer or oven-baked version: Roast the Japanese peanuts in the air fryer or oven with a small amount of chili and lime to boost flavor. You can also make air fryer jicama chips: thinly slice jicama, toss in a tiny bit of oil and seasoning, and air fry until slightly crisp. Add these chips as a crunchy topping for a fun texture contrast.
These variations keep the core idea of the salad but make it fit different goals: lower sugar, higher protein, or extra crunch from air fryer toppings.
FAQs
Q: Is this salad good for weight loss?
A: Yes. The recipe can be a lighter option when you reduce candies and chamoy. Watermelon is low calorie and full of water, and jicama adds fiber. Pair with protein to stay full longer.
Q: Can diabetics eat this salad?
A: It can be diabetic-friendly if you limit or skip the sweet candies and chamoy. Use lime, chili, and a few nuts for flavor instead. Keep portions small and add protein to lower the blood sugar impact.
Q: How long does the salad last in the fridge?
A: The fully mixed salad will be freshest for 24 hours. Store components separately for up to 2–3 days to keep textures crisp.
Q: Can I freeze watermelon chunks?
A: You can freeze watermelon for smoothies, but freezing and thawing breaks down the texture for eating. Do not freeze the assembled salad.
Q: Is this salad gluten free?
A: Yes, the basic ingredients are gluten free. Always check labels on any processed toppings, such as candy or seasoning mixes, to be sure.
Q: How can I add more protein?
A: Add grilled chicken, cooked shrimp, cubed tofu, or a scoop of cottage cheese on the side to make this a high protein meal.
MAKE-AHEAD TIPS FOR Watermelon Fruit Salad
- Chop and store the watermelon, jicama, and cucumber in separate airtight containers up to 24 hours ahead.
- Toast or roast the peanuts and store them in a small jar. Add them only at serving time to stay crunchy.
- Keep chamoy and any candy in small sealed containers. Add these at the last moment to control sugar and spice.
- If you plan to pack salads for work or school, portion the fruit into containers and keep dressing in a separate small jar. This keeps the fruit crisp and makes the salad great for meal prep.
These tips help you save time and keep the salad fresh. Making parts ahead lets you throw together a bright bowl in minutes. It is a practical idea for busy weeks when you want a healthy version of a treat that still fits a balanced plan.
Watermelon Fruit Salad
Ingredients
Method
- Wash all produce well.
- Cut the watermelon lengthwise to ensure it stands flat. Make square slices and scoop out the chunks with a large spoon.
- Place the watermelon chunks into a large bowl.
- Add the cubed jicama and cucumber to the bowl.
- Toss in Japanese peanuts for a salty crunch.
- Add a few pieces of Mexican candy for color and sweetness.
- Drizzle with chamoy and squeeze fresh lime juice over the top. Sprinkle homemade chili lime seasoning or tajin to taste.
- Mix gently so the flavors spread but the watermelon keeps its shape.
- Transfer the mixture back into the empty watermelon skin for presentation.
- Serve immediately or chill for 15–30 minutes.