When I was a little girl, my mom owned a catering company. I remember her crew filling hollowed out watermelons with fruit salad just about every single day.
I spent a lot of time with a melon baller in hand, helping them make perfect little circles out of watermelon, cantaloupe, and honeydew. It might have tasted good, but it was totally boring!
I’ve taken the watermelon salad and brought it to present day. But I just couldn’t give up the watermelon bowl – that needed to stay. Call it a throwback to the ‘80s.
Start out by making the dressing. Whisk together lime juice, vinegar, honey, olive oil, cilantro, chili powder, cumin, and cayenne. Give a taste and season with salt and pepper. Set aside.
Wash the outside of your watermelon, and cut in half. Cut a little bit off of the bottom to keep the watermelon steady. You don’t want your watermelon bowl to roll away, do you? Using a melon baller, start to make watermelon balls. Put them in a large bowl.
When you have gotten all the watermelon out of the rind, scoop out the inside to hold the rest of your salad.
Have you ever eaten jicama? It sort of looks like a potato, but tastes like a hybrid of potato and a crispy apple – crunchy and crispy. So good! They also take on flavor really well.
Peel the jicama and cut into cubes. Add the bowl.
Cut your mango, and score, cut off the cubes and add to the bowl.
Pour the dressing over the fruit and toss well. Put the salad into the watermelon bowl.