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Neighbors of Kane County

Fresh Way to Fiesta

Apr 27, 2015 03:33AM ● By Family Features
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(Family Features) Cinco de Mayo is the perfect opportunity to indulge in Mexican-inspired dishes, dips and drinks. This year, put a tangy twist on your festive favorites with a refreshing new flavor.

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.

Whether you’re hosting a Cinco de Mayo themed party or simply looking forward to an inspired meal at home, get an early jump on summer and let watermelon be your star ingredient.

Fiesta-Worthy Facts
Impress guests at your Cinco de Mayo celebration with these mouthwatering morsels:

  • Although about 200–300 varieties of watermelon are grown in the United States and Mexico, there are about 50 varieties that are most popular.
  • The five best-known types of watermelon include: seeded, seedless, mini, yellow and orange.
  • Watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew.
  • Early explorers used watermelons as canteens.
  • Watermelon is 92 percent water, which makes it a good option for hydrating your body.

For more recipes featuring low-calorie, no-fat watermelon, visit

Southwest 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 (see recipe below)
  • Chips, jalapenos, cilantro and lime, for garnish
Carving Watermelon
  • 1. Choose round seedless watermelon.
  • 2. Wash watermelon and pat dry.
  • 3. Use dry erase marker to trace design around middle of watermelon.
  • 4. Use utility knife to carve design (copy design in photo).
  • 5. Split watermelon in half, and use scoop to carve out flesh.
  • 6. Choose flat area of rind on other watermelon half to trace and carve out lizard design (copy from image in photo).
  • 7. Fill bowl with salsa.
  • 8. Garnish with lizard, chips, jalapenos, cilantro and lime.
Fire and Ice Salsa
  • Servings: 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 jalapeno peppers


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

Watermelon Cilantro Salsa Tropical


  • 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


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

Watermelon Margarita


  • 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


  1. Blend all ingredients. Serve in 14-ounce glass. Garnish with lime and watermelon wedge.

Baja Fish Tacos with Watermelon Guacamole


  • 2 medium avocados, peeled and chopped
  • 2 tablespoons lime juice
  • 2 teaspoons diced jalapeno pepper (or to taste)
  • 1/3 cup chopped cilantro
  • 2 medium garlic cloves, minced
  • 1 can (4 ounces) diced green chilies, drained
  • 2 1/2 cups diced watermelon, divided
  • Salt, to taste
  • Cooking spray
  • 1 1/2 pounds cod
  • Chili powder
  • 12–16 corn tortillas
  • 3–4 cups commercial coleslaw mix (shredded cabbage and carrots)
  • 1/2–1 cup commercial salsa


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