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Watermelon Wedges with Tajín and Lime Juice

Watermelon Wedges with Tajín and Lime Juice

So, Watermelon Wedges with Tajín and Lime Juice... Have You Tried This?

Alright, let me just start by saying: I never thought I'd be that person raving about fruit and chili powder, but here we are. The first time I made these, it was at a cookout, and I'd run out of ideas (plus, honestly, patience for anything fiddly). Someone brought a gigantic watermelon (like, comically huge) and my cousin had this little bottle of Tajín—I'd never heard of it at that point. She sprinkled it over a wedge, handed it to me, and my mind did a happy little backflip. Sweet, sour, spicy, and a bit salty all at once! Now it's my go-to for summer picnics or, honestly, just when I've got a watermelon and no clue what else to do with it. Plus, it's so simple, you barely need a recipe—but I'm writing one anyway because, well, people keep asking. By the way, if you ever see me at a picnic eyeing the watermelon tray like a hawk, now you know why.

Why I Think You'll Love This (Or At Least Be Mildly Obsessed)

I make this when it's hot as blazes outside and I cannot be bothered to cook. My family goes absolutely bonkers for it—especially my sister, who claims it's the only way she'll eat fruit that isn't blended into a smoothie (no accounting for taste). I'll admit, I once tried to skip the lime because I was out, and it just wasn't the same—so that's my little cautionary tale for you. (Also, if you're the type who usually finds watermelon too sweet, the Tajín sorts that right out. Magic!)

What You’ll Need (and What You Can Fudge)

  • 1 large watermelon (seedless if you're feeling fancy, but the regular kind is totally fine—my grandmother insists on those big seeded ones from the farmer's market, but supermarket watermelons work too)
  • 1-2 limes, juicy as you can find (sometimes I use lemons if that's all I've got, but shh, don't tell my cousin)
  • Tajín seasoning, to taste (start with a couple of teaspoons; you can grab it here or at most big supermarkets—I once used a random chili-lime salt from a Mexican grocery store and it was fab too)
  • Optional: a little flaky sea salt or a drizzle of chamoy if you're feeling fancy

How I Actually Make This (Not That You Need a Degree for It)

  1. Chop the watermelon into wedges. I usually go for thick, hand-held triangles, but honestly any shape will do. (This is where I sneak a bite or two; quality control, right?)
  2. Arrange the wedges on a big platter or, if it's just for you, pile them onto a plate. Don't worry if they're a bit wobbly or the platter looks a bit messy—it's watermelon, not a sculpture.
  3. Cut your limes in half and squeeze the juice all over the watermelon. I tend to go overboard here, but more lime = more zing. If a seed escapes, just fish it out with your fingers—no shame.
  4. Sprinkle Tajín all over. I start light, taste one, then go in with a little more. You want enough that you see little red speckles (and maybe sneeze once from the chili dust, oops).
  5. If you like, add a tiny bit of flaky salt or a drizzle of chamoy. This step is probably optional, but it makes you look like you know what you’re doing at potlucks.

Notes (Aka, Stuff I Learned the Hard Way)

  • Don’t cut the watermelon too long before serving, or it’ll get all watery and sad. Learned that one after a BBQ where I got distracted by a game of cornhole…
  • The amount of Tajín is totally up to you. Some people (looking at my brother) will pile it on like a snowstorm. I like just enough for a kick.
  • If your watermelon isn’t super sweet, just add a tiny sprinkle of sugar. I know, sounds weird, but it works.

Variations (Some Good, Some Less So!)

  • I tried this with pineapple once—actually, it works better if you grill it first. Mango is another solid bet.
  • On second thought, don’t try it with bananas. That was...well, let’s just say I wouldn’t repeat that experiment.
  • Sometimes I add a little fresh mint. Looks pretty, tastes fresh. But if you don’t have any, no worries.

What You’ll Need Equipment-Wise (And My Lazy Hacks)

  • Big sharp knife (or, you know, that random bread knife at the back of the drawer—done that plenty of times)
  • Cutting board (if you don’t have one, just use a clean baking sheet)
  • Platter or big plate for serving—though more than once I’ve just tossed them into a Tupperware
Watermelon Wedges with Tajín and Lime Juice

How Long Does It Last? (Spoiler: Not Long in My House)

Technically you can store leftovers in the fridge for a day (covered, in a container), but honestly, it never makes it that long in my house. If you do have leftovers, maybe give everything a fresh squeeze of lime before serving again. More flavor, less mushy sadness.

How To Serve (My Go-To Approaches)

  • Stacked up on a big tray with a bowl of toothpicks—because my family is weirdly picky about getting their fingers sticky
  • If it’s just a few of us, I’ll sometimes toss the wedges into a big salad bowl, add some feta cheese, and call it dinner (don’t judge until you try it)
  • Honestly, sometimes I just eat it straight from the chopping board while standing at the kitchen counter. Classy? Maybe not, but it’s real life

Pro Tips (Aka, My Oops Moments)

  • Don’t try to rush the lime squeezing—if you just squirt it everywhere, you’ll end up with sticky arms and uneven flavor (ask me how I know)
  • Actually, I find it works better if you sprinkle Tajín after the lime juice so it sticks—don’t do it the other way round
  • Let the wedges sit for a few minutes before serving so the flavors mingle a bit. But definitely don’t let them sit too long. Watermelon is a bit like that friend who’s amazing at the start of the party, then wants to go home early

Your Questions Answered (Because People Always Ask!)

  • Can I use another chili powder? Sure! I’ve used the chili-lime seasoning from Trader Joe’s (here), and it’s different, but in a good way. Just don’t use straight cayenne unless you really love heat.
  • Does it work with pre-cut watermelon? Yep, but sometimes it’s a bit mushy. If you’re in a hurry (or just lazy), totally fine.
  • Can kids eat this? Definitely! Maybe go easy on the Tajín at first. My nephew thought it was too spicy once, but then kept coming back for more—kids are funny like that.
  • What’s the best way to pick a sweet watermelon? Look for a yellow spot on the outside and give it a good thump—it should sound hollow. Honestly, though, I’m right maybe half the time. Supermarkets are tricky!
  • Is it OK to prep ahead? Sort of. You can cut the watermelon ahead of time, but add the lime and Tajín right before serving or it gets all watery. Learned that the messy way!

So, that’s my not-so-secret method for making Watermelon Wedges with Tajín and Lime Juice. It’s one of those things you’ll probably start making all summer once you try. And if you find some wild flavor combo that works (or totally doesn’t), let me know, because I’m always up for a new kitchen experiment. Stay cool and happy snacking!

★★★★★ 4.50 from 178 ratings

Watermelon Wedges with Tajín and Lime Juice

yield: 4 servings
prep: 10 mins
cook: 0 mins
total: 10 mins
A refreshing summer snack featuring juicy watermelon wedges sprinkled with zesty Tajín seasoning and freshly squeezed lime juice. Perfect for picnics, barbecues, or a light dessert.
Watermelon Wedges with Tajín and Lime Juice

Ingredients

  • 1 small seedless watermelon (about 4-5 lbs)
  • 2 tablespoons Tajín seasoning
  • 2 limes, juiced
  • 1 tablespoon honey (optional)
  • ¼ cup fresh mint leaves, chopped
  • ¼ teaspoon sea salt
  • ½ teaspoon chili powder (optional, for extra heat)
  • Lime wedges, for serving

Instructions

  1. 1
    Wash the watermelon thoroughly and pat dry. Cut the watermelon in half, then slice into 1-inch thick wedges.
  2. 2
    Arrange the watermelon wedges on a large serving platter.
  3. 3
    Drizzle the fresh lime juice evenly over the watermelon wedges. If desired, drizzle with honey for extra sweetness.
  4. 4
    Sprinkle Tajín seasoning, sea salt, and chili powder (if using) evenly over the wedges.
  5. 5
    Garnish with chopped fresh mint leaves and serve immediately with extra lime wedges on the side.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 90cal
Protein: 2 gg
Fat: 0.5 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 22 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

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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