Ingredients
Equipment
Method
- Using a sharp knife cut the watermelon in half. Slice a small slice off the bottom of one half of watermelon so it sits up straight without tipping over if necessary. Cut sections of the watermelon out and then dice 3 cups. Place diced watermelon in a large bowl. Scoop out remaining watermelon flesh with a spoon or a melon baller and reserve for another use.
- Add 3 cups diced honeydew, 3 cups pineapple, 2 peeled and diced Persian cucumbers, 1 cup blackberries, 1 cup blueberries, and 1 cup diced jicamam to the bowl with the watermelon. Add the 7 tablespoons lime juice, 3 tablespoons Tajín, 1 tablespoon sugar, and 1 tablespoon chia seeds. Gently stir to combine everything well, being careful not to break up the blackberries.
- Scoop fruit back into halved watermelon. Top with coconut and mint leaves and serve. Or cover and chill for up to 4 hours in the fridge. If making in advance, wait to add the coconut and mint until right before serving.
Nutrition
Video
Notes
- Wash: Make sure you wash the melons and pineapple before slicing. The outer skin of these fruits can be really dirty and that transfers to the fruit when you slice them.
- Watermelon bowl: If the watermelon half doesn't sit straight without falling over, slice a small slice of the green skin off the bottom to create a flat surface.
- Make-ahead/Storage: If you'd like to make this in advance, combine everything (except the coconut and mint), spoon back into the watermelon bowl, cover with plastic wrap and refrigerate for up to 4 hours. Add coconut and mint right before serving.
- Watermelon: Look for a seedles watermelon that feels heavy for its size. You don't need a huge one, an 8-10 pound watermelon is a good size to make a serving bowl out of.