Sweet, spicy and tart all at the same time, this watermelon and Tajin is the perfect refreshing summer treat.
This easy appetizer features fresh and juicy watermelon as the hero ingredient, along with some Tajin seasoning and Chamoy sauce.
This Mexican inspired dish, with its delicious sweet and spicy flavors, is sure to be a total hit on your family lunches, brunches and potlucks.
I have recently been experimenting with a lot of Mexican foods.
And then I thought, what could be a better way to enjoy watermelon than to team it up with a nice and salty Mexican seasoning blend.
- What's So Great About the Recipe?
- Ingredients For the Watermelon with Tajin and Chamoy Recipe
- How to Make Watermelon with Tajin and Chamoy
- 💭Top Tip
- How to Store the Leftover Tajin Watermelon
- Tips & Tricks to Nail the Recipe
- How to Serve Watermelon with Tajin and Chamoy
- Related Recipes
- Watermelon and Tajin
- Food Safety
What's So Great About the Recipe?
My favorite part about this recipe has to be its flavor.
It’s honestly unlike anything I’ve ever come across that packs in so many contrasting flavors and textures.
And of course, it is a good way to get some of that delicious summer fruit in your body too!
Ingredients For the Watermelon with Tajin and Chamoy Recipe
To make this watermelon and Tajin salad, here’s what you’ll need.
Watermelon: We’ll start with some freshly cut watermelon chunks. You can cut them up into whatever size you prefer.
Chamoy sauce: Chamoy sauce is a classic Mexican sweet, spicy and tangy sauce. I used my homemade version, but you could use the store bought one instead.
Tajin: I used my homemade Tajin seasoning blend for this recipe. It has the perfect amount of heat and saltiness, and is a pantry staple you must try if you’re into Mexican food.
Honey: I added just a dash of honey to bring some sweetness. You can skip this, or use maple syrup or agave if you want to keep the dish vegan.
Lime juice & zest: Some fresh lime juice and a little sprinkle of lime zest can work wonders, and really balance the flavors of the other ingredients.
Jalapeno: I added just a couple of jalapenos too, for that extra kick of heat.
Feta cheese: Mexicans typically use Cotija cheese for this one, but I used some feta cheese, which is the next best thing.
Cilantro: And of course, don’t forget the fresh cilantro to garnish!
See recipe card for quantities.
How to Make Watermelon with Tajin and Chamoy
In a large bowl, combine the Tajín® aka chili lime seasoning, Chamoy sauce, honey, lime and sea salt.
Cut the watermelon into bite sized chunks, add them to the bowl and give it a good mix. Top with chopped cilantro and sliced jalapenos.
Transfer to a serving bowl.
Top with a sprinkle of crumbled feta cheese.
- You can also bring some variation to his watermelon and Tajin salad by adding other summer produce like papaya, cucumbers, melons, mangos and jicama into the mix.
- Instead of the cilantro, you could also use some chopped fresh mint to garnish this tasty summertime treat.
- Another great variation to try is to use different kinds of chili peppers- not just the jalapenos. Of course, try this at your own risk, because things can get pretty spicy from there on.
Also Try: Mango con Tajin
- If you don’t have the Mexican seasoning blend, you can make do with any other Mexican spice of your choice, or even just some chili powder.
- I used a little crumbled feta cheese over the top, but you could totally skip adding that or use some vegan cheese if you want to make a vegan version of this dish.
- If you don’t have fresh limes that the recipe calls for, use a couple pinches of dehydrated lime juice instead to get that perfect tangy and tart flavor to the salad.
You can chop the watermelon in any way you like- sticks, wedges, cubes and even into balls using a melon baller. Watermelon slices are great too, when you’re looking for a no-fuss option.
How to Store the Leftover Tajin Watermelon
If you have any leftovers, you can transfer them to an airtight container and refrigerate them for up to a day.
This watermelon with Tajin is one summer salad you won’t be able to store for too long, as the spices and salt will all cause the fruit to release water as you store it.
You can, however, blitz up the leftovers into a smooth mixture, strain it and team it up with some sparkling water to turn it into a nice virgin watermelon margarita.
Tips & Tricks to Nail the Recipe
- If you can get your hands on seedless watermelon, I would highly recommend doing that. It just makes the entire experience of enjoying this dish. You should be able to find it at your local farmers market.
- Also make sure you choose ripe and sweet watermelon. The juiciness and sweetness of the watermelon balances out the Mexican spice blend perfectly, and also brings in some wonderful citrusy notes.
- If you’re not able to get your hands on any of the Mexican condiments, you could just use a sprinkle of some mildly spicy chili powder and your favorite hot sauce along with the lime juice and chopped mint.
Also Try: Cucumber with Tajin
How to Serve Watermelon with Tajin and Chamoy
This watermelon and Tajín salad is the perfect summer appetizer or side dish to make for a poolside BBQ party or just a little get-together at your home.
You can enjoy the spicy watermelon as a salad just like I did, or insert the watermelon into wooden skewers to make them look fancy.
In fact, you can also put them all into small cups and serve them individually to your guests!
My favorite way to enjoy it is to serve it as a delicious snack to beat the summer heat.
Tajín® is a delicious Mexican spice blend made using dried chili peppers and some dehydrated lime rind.
Looking for other recipes like this? Try these:
Watermelon and Tajin
- ½ watermelon cubed
- ⅓ cup Chamoy
- 2 tablespoon Tajin
- 1-2 tablespoon honey
- ½ teaspoon lemon zest
- 2 limes juiced
- 1-2 jalapeños thinly sliced
- 1 teaspoon cilantro chopped
- 1 teaspoon crumbled Feta cheese
- In a large bowl, combine the Tajín®aka chili lime seasoning, Chamoy sauce, honey, lime and sea salt.
- Cut the watermelon into bite sized chunks, add them to the bowl and give it a good mix. Top with chopped cilantro and sliced jalapenos.
- Transfer to a serving bowl.
- Top with a sprinkle of crumbled feta cheese.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove