Recipes Appetizers & Drinks A Fresh Way to Fiesta!

At your next gathering, indulge in Mexican inspired dishes, dips and drinks. It’s simple to put a tangy twist on your festive favorites with a refreshing new flavor: Watermelon! Watermelon is a versatile fruit with a flavor profile that pairs perfectly with many of the ingredients in traditional Mexican dishes. Sweet and juicy watermelon is a great way to cut the heat of spicier foods, and its texture lends an unexpected, satisfying crunch in dips such as chunky salsas. For more recipes featuring low-calorie, no-fat watermelon, visit

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Baja Fish Tacos with Watermelon Guacamole
Makes 12-16 tacos
2 medium avocados, peeled and chopped
2 tablespoons lime juice
2 teaspoons diced jalapeño pepper
1/3 cup chopped cilantro
2 medium garlic cloves, minced
1 four-ounce can diced green chilies, drained
2 1/2 cups diced watermelon, divided
Salt, to taste
1 1/2 pounds cod
Chili powder
12–16 corn tortillas
3–4 cups coleslaw mix (shredded cabbage and carrots)
1/2–1 cup salsa (your choice)

For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeño, cilantro, garlic and chilies and mix thoroughly. Add 1 1/2 cups of diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.

Heat oven to 350 F. Spray cookie sheet with cooking spray. Place the cod on sheet and sprinkle with chili powder and salt. Bake for 12–20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces.

Heat tortillas on grill or griddle. Top each with a few pieces of fish, 1/4 cup coleslaw mix, a heaping spoonful of guacamole, a tablespoon of salsa and a few pieces of remaining diced watermelon. Enjoy!

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Watermelon Margarita
Makes 1 serving

1 1/2 ounces tequila
3/4 ounce Triple Sec
3/4 ounce Midori
2 ounces sour mix
6 ounces cubed, seeded watermelon
8 ounces ice

Blend all ingredients. Serve in 14-ounce glass. Garnish with lime or watermelon.


Watermelon Cilantro Salsa Tropical
Makes 8-12 servings

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
4 limes (juice only)
1 cup trimmed and chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper, to taste

Toss all ingredients in mixing bowl and season with salt and pepper just before serving.

Fire and Ice Salsa
Makes 3 cups

3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon green onion
1–2 tablespoons jalapeño peppers

Combine ingredients; mix well and cover. Refrigerate 1 hour or more.

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Southwest Salsa Bowl
Creates 1 salsa bowl

1 round, seedless watermelon
Dry erase marker
Utility knife or carving knife
Ice cream scoop or other large spoon
Fire and Ice Salsa
Chips, jalapenos, cilantro and lime

Wash watermelon and pat dry. Use a dry erase marker to draw a design around the middle of watermelon. Use a utility knife to carve desired design. Split watermelon in half, and use a scoop to carve out flesh. Choose a flat area of rind on the other watermelon half to trace and carve out a lizard design (if desired). Fill bowl with salsa. Garnish with chips, jalapeños, cilantro and lime.

Although about 200–300 varieties of watermelon are grown in the United States and Mexico.

The five best-known types of watermelon include: seeded, seedless, mini, yellow and orange.

Water melon is the most-consumed melon in the United States, followed by cantaloupe and honeydew.

Early explorers used water melons as canteens.

Watermelon is 92 percent water, which makes it a good option for hydrating your body.

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