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- Makes 10 cups
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Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration fruit bowls served in hollowed-out melon shells. For a subtle hit of spice, try sprinkling the fruit with Tajin seasoning, an addictive Mexican-style blend of chili, salt, and dehydrated lime juice. If you don’t have Tajin, try your favorite blend of chili powder.
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- 1 medium watermelon
- 1 cantaloupe
- 1 pound jicama, peeled and cut into ½-inch dice (5 cups)
- 2 cucumbers, peeled, seeded, and cut into ½-inch dice (2 cups)
- 2 cups strawberries, trimmed
- ¼ cup fresh mint, roughly chopped
- ¼ cup fresh lime juice
- ½ pinch Tajin Seasoning or chili powder for dusting (optional)
- Cut the watermelon in half, and use a melon baller to scoop out about 7 cups of melon balls. Next, scoop out the melon scraps and clean the watermelon halves. Cut a small slice off the base of each half so they can stand upright as serving bowls.
- Cut the cantaloupe in half; scoop out the seeds. Use a melon baller to scoop out the cantaloupe into balls. Clean the inside of the cantaloupe shells, and slice off the base so they can stand as serving bowls.
- In a large mixing bowl, combine the melon balls, jicama, cucumber, strawberries, mint, and lime juice; toss well.
- Transfer the mixture into the prepared melon bowls, and refrigerate until ready to serve.
- Before serving, lightly sprinkle Tajin or chili powder (if using) over fruit bowls.