Servings: Depends on the size of the melon and the desire of the guests.




1 Watermelon 




Balsamic vinegar

Brown sugar


Chili powder

Unsweetend coconut flakes & minced mint 

Cream & minced cilantro 

Cream and minced mint 


Lemon juice

Lemon juice, minced Italian (flat-leaf) parsley & salt

Lime juice & sugar

Lime juice & chili powder

Lime juice, chili powder & salt,

Minced mint

Minced Italian (flat-leaf) parsley 

Crushed pistachio nuts

Pomegranate juice

Vanilla & lime zest



Cook’s Note:  Choose a ripe watermelon that has a yellow or white spot (field spot) which indicates that the melon ripened on the ground.  The melon should feel heavy for its size (signalling a juicy melon).  When rapped (knocked) with one’s knuckles or fingers, the melon should sound hollow (if it does not sound hollow, it has not ripened). When cut, the flesh should be shiny, not dull. 


Wash the exterior rind of the watermelon. 

Dry the rind. 

Cut the watermelon into rounds, slices (half-rounds), wedges, squares or melon balls.

Lay each piece in a single layer on a baking sheet. 

Choose a garnish. 


Cook’s Note: Garnishes are meant to enhance the flavor of the watermelon, not cover it up.  It is suggested that they be used sparingly. 


Sprinkle watermelon lightly with chosen liquid garnish; and/or

Sprinkle lightly with chosen solid garnish(es). 

Place on serving platter or bowl.