COOK: Watermelon “Fries” with Homemade Tangy Lime Salt

• Tangy Lime Salt Ingredients
• Kitchen Equipment Needed
• How to Make Zesty Lime Salt
• Homemade Tangy Lime Salt
• How to Make Watermelon “Fries”
• Storage & Serving Ideas
• Watermelon “Fries” with Homemade Tangy Lime Salt

It’s 89 degrees (F) in my office right now, and there’s nothing else I’d rather eat than this ice-cold watermelon sprinkled with tangy lime-infused salt. This is perfect summer food… cool, refreshing, and ready to replenish those electrolytes you’re craving just for existing in July, whether or not you’re currently sweating under a heat dome.

You can use any ripe watermelon (or other melon) or fresh mango, but I like to use seedless watermelon, which is easier to cut into snackable sticks. I like to peel and then prep an entire watermelon when I bring it home, and portion it out into individual servings or a couple larger containers so you can nosh away whenever you like while only making a mess in the kitchen once.

The tangy lime salt is easy to whip up, but one batch will season many watermelons… but it’s a lot more versatile than that! This lime-infused finishing salt is delicious on chicken, steak, fish, or seafood, on sliced mangoes, or use it to rim a cocktail glass for a zesty margarita or Salty Dog!

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Tangy Lime Salt Ingredients

Kosher Salt:

I use a flaky kosher salt (usually Morton’s) which has a nice neutral salty flavor and a good texture for blending with the citrus zest. It absorbs the flavors well without completely dissolving, but is fine enough to sprinkle and give a nice pop of salt without too much crunch.

Fresh Limes:

We will be using the peel as well as a bit of the juice, so use organic limes if you can get them. Otherwise, wash them well and pat them dry before zesting.

You’ll only need a bit of the lime juice, but I go ahead and juice both limes, and save the rest for another use. You can use it right away or freeze in a small container or ice cube tray for later use.

Himalayan pink salt or sea salt:

This is optional, but I think it gives a bit of complexity to the flavor and texture of the lime salt. If you don’t have these, substitute a bit more regular kosher salt.

Citric acid:

This is where the real zippy tang comes from that makes this salt so great on fruit! You can leave this out and make plain lime salt, but if you have or can get it, it makes a big difference in the flavor.

Citric acid is used in a lot of drink recipes, home cheesemaking and brewing, making fruit and soda syrups for homemade seltzer, as well as soap-making. You can often find it in the specialty seasoning section, in Indian food markets (sometimes used for making paneer as well as adding tang to dishes) or you can order citric acid online. It keeps indefinitely if you store it in an airtight container.

Kitchen Equipment Needed

cutting board & sharp knife:

A large cutting board is best, especially for peeling and cutting up your watermelon without making a mess on your counter. I use a large chef’s knife, but you can also use a long thin slicing knife, or a sharp bread knife for the peel if that’s easier for you.

microplane or citrus zester:

I highly recommend using a microplane for the lime zest if you have one, but you can also use a citrus zester or fine box grater. If you use a regular citrus zester, use the side that makes fine curls for garnish, then finely mince those with a tablespoon or so of salt to make a paste.

How to Make Zesty Lime Salt

one: mix tangy salt

• Measure the kosher salt, sea salt or Himalayan pink salt, and citric acid powder into a small mixing bowl and whisk well to combine.
• You can also mix them in a glass jar with room to shake well.

two: zest & juice limes

• Wash and dry the fresh limes.
• Using a microplane or fine grater, grate the zest from both fruits into the salt mixture (or onto a cutting board, then transfer the zest to the salt jar or bowl).
• Whisk the salt mixture again (or shake the jar) to distribute the fine lime zest evenly throughout the salt.
• Roll the zested limes under your palm and juice them into a measuring cup.
• Strain out any seeds, and add about a teaspoon of the lime juice to the salt.
  • Save the rest of the lime juice for another recipe- like a marinade, salad dressing, dipping sauces or your favorite cocktail or juice blend!

three: mix and taste lime salt

• Stir or shake to combine well. It will feel like just barely damp sand.
• You can add a few more drops of lime juice to taste, but be careful not to make it too wet or you will dissolve your salt.
• You can use your tangy lime salt right away, or dry it to store for later use.

four: serve or dry the salt for later

• To dry the lime salt: You can spread it out on a glass or ceramic plate to dry, or leave small batches in a shallow jar, stirring regularly until the salt feels dry.
• You can also use a food dehydrator on low with silicone fruit leather sheets on the trays to dry the salt.
  • For more in-depth instructions on drying a homemade salt mix, see our post about making Meyer Lemon salt.

How to Make Watermelon “Fries”

peel watermelon:

• Place the watermelon on a large cutting board, and using a sharp chef’s or slicing knife, trim off the rind at the stem and opposite end.
• Rotate the watermelon to sit on one cut end with the other cut end facing upwards.
• Slice down from the top to the bottom, removing a strip of rind, then rotating and continuing around the melon until it is peeled.
• Cut closely to remove just the white and green while sparing as much of the melon as possible.
• Save the rind to make watermelon rind pickles, or give your chickens (or compost bin) a treat if you have them!

cut into slices:

• Slice your watermelon in half lengthwise, then lay the flat cut ends down on your board.
• Cut down to make semicircle slices that are 1/2″-1″ thick (I like 3/4″ slices but you can make them thinner or thicker according to your preferences).

cut slices into batons (“fries”):

• Stack several of the slices flat on the cutting board, and cut across the slices to make sticks (similar to a batonnet cut).
  • I make mine approximately 3/4″ square across and about 4″ long.
• You can also cut large diced chunks of melon to serve in as a fruit cup or add to salads.

salt and serve:

• You can refrigerate the sliced watermelon for up to 4 days, but do not salt until serving or the fruit will be soggy and lose moisture.
• Arrange your “fries” or diced melon on a platter or individual plates and sprinkle lightly with the lime salt.
• Variation: Sprinkle the melon lightly with ground guajillo chile powder or a blend of ground chiles to add a spicy kick!
• Serve with additional lime salt on the side for guests to sprinkle on or add to other dishes!

Storage & Serving Ideas

Cut fruit can be refrigerated for up to four days. Any extra melon that you won’t eat before then can be frozen in a zip-seal bag and blended into refreshing smoothies, agua fresca, and frozen margaritas or other fruity tropical drinks!

The homemade lime salt keeps indefinitely, but for the best flavor, use within a year. The color will fade before the flavor does, so taste it if you aren’t sure. You can also refresh it with a bit of fresh lime zest.