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Spicy Watermelon Fries with Coconut Lime Dipping Sauce balance cool fruit with a tangy spicy kick. Every summer barbecue needs a dish like this easy to prep vibrant and guaranteed to get people talking. Light yet bold it is the snack people revisit all afternoon.
I made this for a backyard gathering and everyone grabbed seconds even the folks who said they do not like fruit in savory recipes had to admit it is pretty addicting.
Ingredients
- Mini watermelon: choose one with deep green skin that feels heavy for its size slice into one inch sticks after removing the rind for perfect fry shape and quick seasoning
- Chili lime seasoning: Tajin is a favorite for a reason look for bright orange color and make sure it is aromatic and fresh it amps up the fruit without overpowering
- Plain unsweetened yogurt: thick Greek yogurt works best for creaminess check the label to avoid added sugars
- Full-fat canned coconut milk: shake can before opening to blend cream and liquid opt for brands with minimal additives for best taste
- Light agave: adds gentle sweetness that contrasts the spice choose a bottle with light golden color for pure flavor
- Lime: for zest and juice pick a lime that gives slightly under pressure and feels heavy for its size indicating juiciness
Step-by-Step Instructions
- Prep the Watermelon:
- Slice your mini watermelon into one inch sticks removing all the rind aim for uniform fry shapes so they look inviting and hold seasoning evenly
- Season the Fries:
- Arrange the watermelon fries on a platter then sprinkle chili lime seasoning generously on all sides this ensures every bite has a tangy spicy punch
- Make the Dipping Sauce:
- In a small mixing bowl combine yogurt coconut milk agave lime juice and lime zest stir together until smooth and creamy this dip should be thick enough to cling to the fries
- Serve:
- Transfer your dip to a serving bowl plate the watermelon fries nearby for easy dunking serve immediately for best crunch and color
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Coconut milk is my favorite ingredient here I always splash a little extra in the dip for extra richness the first time I made this my niece declared it the most fun food at our family picnic and now it is a recurring request
Storage tips
Store any leftover watermelon fries unseasoned and covered in the fridge for up to two days wait to sprinkle chili lime seasoning until just before serving to avoid sogginess the dipping sauce can last three days sealed and chilled give it a quick stir before serving
Ingredient substitutions
Greek yogurt can be swapped with any thick dairy free yogurt if needed honey works as a sweetener instead of agave just use slightly less you can also make your own chili lime mix with chili powder lime zest and a pinch of sea salt
Serving suggestions
Serve these as a refreshing appetizer at cookouts or add them to a brunch spread for color and crunch they sing alongside grilled shrimp tacos or marinated chicken the coconut lime dip works well with pineapple and mango slices too
Cultural and flavor inspiration
Chili coated fruit is a staple of Mexican street food these fries pay homage with fruity tang and a hit of spice using watermelon and coconut brings a tropical twist that always surprises guests I got the idea after trying fruit cups from a food truck one summer
Recipe FAQs
- → How do I cut watermelon into fries?
Slice the rind off a mini watermelon and cut the flesh into 1-inch wide sticks to resemble fries.
- → What chili lime seasoning works best?
Tajin is a popular choice, but any chili lime blend can add zesty spice to the watermelon fries.
- → Can I prepare the fries ahead of time?
Slice the watermelon in advance, but sprinkle with chili lime seasoning right before serving to keep them crisp.
- → Is the coconut lime dip dairy free?
This version uses yogurt and coconut milk; opt for plant-based yogurt to make it fully dairy free.
- → How can I adjust the spice level?
Use less chili lime seasoning for mild heat, or add extra for a bolder, spicier kick.