• Ready In: / Cook Time:
  • Makes 7½ cups

This refreshing salad features juicy watermelon, crunchy jicama, and zesty seasonings. For best results, serve it the day it is made. To transport salad, keep it in a cooler with ice packs until ready to eat.

Note: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

ginger-lime watermelon salad


  • 3 tablespoons pure cane sugar
  • ¾ teaspoon lime zest
  • 4 teaspoons lime juice
  • ¾ teaspoon grated fresh ginger
  • 6 cups cubed fresh watermelon (about one 4-lb. melon)
  • 8 oz. jicama, peeled and cut into thin sticks (2 cups)
  • 1 jalapeño chile pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh mint


  1. In a small saucepan bring sugar and 3 tablespoons water to boiling over medium-high, stirring to dissolve sugar. Boil gently, uncovered, about 3 minutes or until syrupy. Remove from heat; transfer to a small bowl. Cool 10 minutes. Stir in lime zest, lime juice, and ginger.
  2. In a very large bowl combine watermelon, jicama, jalapeño, and mint. Drizzle with syrup; toss to mix. Top with additional fresh mint.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

ginger-lime watermelon salad see more from this author
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