Spicy Watermelon Salad With Pineapple and Lime Recipe (2024)

I’ve never seen a recipe call for pineapple and watermelon by the pound. Could you translate this to cups

If you are looking for tajin, and happen to be near a Trader Joe's, their chile-lime seasoning blend is perfect. Will only set you back $1.99 and is great on fresh jicama:)

I thought the specified 1" cubes were too large so I did 3/4" dice.I used a heavy, dense seedless watermelon. (When you spank a melon you are testing its density by listening for a deep resonant "thump"). 1 1/4 pounds cut in 3/4 inch dice yielded a generous 4 cups.Pineapples are much more dense than melons and 1 1/4 pounds cut in 3/4 inch dice yielded a bit more than 3 cups.Cut the fruit and put in a strainer to drain. Add the vinaigrette at the last minute and toss with the garnishes..

I cut the fruit about 2hrs ahead of serving, and drained it before mixing the salad. Much less juicy that way.

Just because it only requires a knife, a whisk, and a bowl doesn’t make it easy to prepare. When was the last time you dissected a fresh pineapple? 15 minutes for the whole dish?

This recipe is amazing! Served it last night along side grilled King salmon for a backyard bbq and it was a hit! I purchased two 1lb packages of pineapple spears from Trader Joe's to get the "pound and a half," and cut the equivalent watermelon (about 1/2 of a 11" diameter round, seedless melon) to match. I also used Trader Joe's Chile-Lime seasoning in place of tajin...fresh mint, versus cilantro. Don't skip adding the jalepeno to the dressing - it adds great flavor and chilis can be removed!

With the Mexican-inspired theme, is anyone else thinking cotija cheese instead of feta? I can't wait to try this variation.

Thank you for including the mint substitution for the--I almost wrote soapweed--cilantro. I've got that weird aldehyde-sensitive gene and can't stand the stuff.

I've made this three times in the past two weeks. three different groups.it was the hands down favorite salad of the summer for all. the next time I'lluse mint leaves.

pineapple doesn't require "dissecting" though...just cut off the top and the bottom, then slice down the sides to remove the skin and eyes. remove the core and chop as desired. or, buy it already broken down if you're really short on time.

Made this roughly as written, but with about half as much feta and a combination of mint and cilantro. I did use about half of the dressing on the salad let that refrigerate, and then drained all of it, to get some of the juice off, then put on the rest of the dressing when I added the herbs, feta, and tajin. Will make again, easy enough with pre-cut fruit.

I love cilantro but one packed cup of cilantro seems like way too much.

Mango would be good if you don’t like pineapple, or maybe oranges for something with a bit of acidity.

can eliminate the pineapple

Made this pretty much right along with the recipe...went with mint instead of cilantro and Mexican queso fresco instead of the feta.... it was a huge hit! If you are on the edge about this one, give it a try...it is really that good.

Added cucumber to it and my crew isn’t as big of a fan of jalapeños as I am so I subbed in red pepper flakes and chili lime seasoning to add a milder bite to it. I will say use this recipe more loosely and go by taste with the dressing. I had better results with balancing out the flavors that way.

I liked this very much. It was quite restorative after a long hot hike. I added arugula and watercress.

Made this without the pineapple and with the mint. Exactly what I was looking for- don’t skimp on the feta

We made homemade Tajín to sprinkle on top. Fantistic. I tablespoon chille flakes, 1 teaspoon smoked paprika, 1 teaspoon sea salt, zest from 1 lime (put all in the food processor until coarse grind). Have in a separate bowl to add as garnish for those who don't like spice. Such great flavors. Don't mix too soon. A big hit on a hot summer night!

This was so good as a side to a grilled steak I made. I didn't use as much watermelon or pineapple, and kind of just eyeballed it to make enough for two people. The flavors (Yes on the tajin! Yes on the jalepeno!) were "so lit!" Great summer recipe, and a keeper.

Best summer dish so far! Everyone loved this. My first time peeling a fresh pineapple, and it made a difference. Went a little lighter with the oil (1.5 tbs). The lime juice and jalapeno were a hit. Could've used a little less feta. Used cilantro, but will try mint next time!

Absolutely delicious. The tajin make a huge difference! I've never used it before but this is going to change for sure.And do not drain the fruit. Their juices mixed with the dressing are what makes this salad so good.

I made this for dinner tonight. We had it with grilled chicken breast & garlic bread. The recipe is perfect for hot summer days, but next time I‘ll make one change. I‘ll halve (at least) the recipe‘s recommendation for cilantro. It’s just too intense.

Delicious. Didn't use the pineapple or honey, as I felt it would be too sweet. Added cubed avocado. Served with grilled bone-in chicken thighs seasoned with tajin, garlic and onion powder.

This is fabulous. Made it to accompany fish tacos while on a humid beach vacation and everyone loved it. It was okay the next day but doubt it would hold beyond that. This makes a very generous amount.

Decided against the feta, was fantastic. Like a hybrid salad / pineapple watermelon salsa.

This salad is bright and delicious!

Excellent dish! Didn’t need any feta (was adequately salted and flavorful), and served with arugula alongside a rich creamy casserole. Was a big hit. With the pepper, lime and salt, didn’t feel like it needed the TJs chili lime salt. Mint and cilantro. Delicious.

I used cotija when I made this and I wished I had used feta. The cotija made for an odd, small crumble and I think feta would have added a bit of creaminess.

As I get older, I become more and more sensitive to jalapeno. I was a little concerned that raw jalapeno could be too spicy for me, but the honey helps to temper it. If this summer has taught me anything, it's that watermelon salads deteriorate and discolor after about 24 hours. That said, it's a beautiful salad immediately after it's assembled and tastes great with tajin. Eat it quickly!