Mix it up for Cinco de Mayo and beyond with watermelon salsa! This fruit salsa recipe embraces the fresh flavors of summer blending watermelon with bell peppers, jalapeño, cilantro and lime.

It’s not only bright and colorful, it’s the perfect blend of sweet and spicy. It’s amazing for dipping or for topping tacos, salads and more! It’s one of the best summer appetizers.

A marble countertop with tortilla chips scattered across, topped with fresh watermelon salsa. Bowl of watermelon salsa in the corner.
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Sometimes, you just have to seize the opportunity! I’ve been craving fresh, flavorful and light dinners. I purchased a large watermelon and our family devoured it in just a couple days.

Rather than just snacking on it or using the other half in cocktails, I did what any fresh Tex Mex food lover would do. I made watermelon salsa.

It is the perfect fresh side dish when you’re grilling on a hot summers night, or with fish or steak. In fact, you can even serve it on top of fish!

A marble countertop with tortilla chips scattered across, topped with fresh watermelon salsa.
A platter of tortilla chips with a bowl of fresh watermelon salsa.

Watermelon Salsa Ingredients

  • Watermelon – Seedless, diced.
  • Yellow Bell Pepper – Seeded and diced.
  • Red Bell Pepper – Seeded and diced.
  • Jalapeño – Seeded and diced.
  • Red Onion – Diced.
  • Cilantro – Fresh, chopped, stems removed.
  • Lime Juice – Fresh squeezed is best, but you can sub with bottled if that’s what you have on hand.
  • Salt and Pepper – We like to use big cracks of sea salt and fresh peppercorns, to taste.

Variations

  • Add cotija cheese.
  • Add chopped mint leaves
A marble countertop with tortilla chips scattered across, topped with fresh watermelon salsa. Bowl of watermelon salsa in the corner.

Tips

  • Seed the jalapeño to make it less spicy.
  • Rinse and dry cilantro leaves ahead of time to avoid excess liquid.
  • Refrigerate for a few hours to allow the flavors of the ingredients to marinate.
A marble countertop with tortilla chips scattered across, topped with fresh watermelon salsa. Bowl of watermelon salsa in the corner.

Frequently Asked Questions

Is watermelon salsa healthy?

Yes, this fruit salsa is full of clean, wholesome, plant based ingredients. It’s gluten free, nut free, and even vegan!

Where can I used watermelon salsa?

Watermelon salsa can be used anywhere you’d use a traditional tomato based salsa. It’s a little spicy and a little sweet, with the perfect level of heat. Read the full guide to serving suggestions below!

A platter of tortilla chips with a bowl of fresh watermelon salsa.

Serving Suggestions

Top your favorite tacos, salads, and wraps or serve as a dip with tortilla or cinnamon chips.

A marble countertop with tortilla chips scattered across, topped with fresh watermelon salsa. Bowl of watermelon salsa in the corner.

How to Store

  • At Room Temperature – This watermelon salsa can sit out at room temperature while serving for up to two hours.
  • Refrigerate – You can store this salsa in a covered jar and refrigerate for up to 5 days, though we’ve found that the watermelon will begin to break down a little after the first 48 hours.
  • Freeze – This watermelon salsa is best served fresh.

More Watermelon Recipes

FRUIT SALSA IN A BOWL WITH CHIPS
5 from 6 votes

Watermelon Salsa

Mix it up with Watermelon Salsa! This fruit salsa recipe embraces the fresh flavors of summer blending watermelon with bell peppers, jalapeño, cilantro and lime. It’s perfect for dipping or for topping tacos, salads and more!
Prep: 10 minutes
Total: 10 minutes
Servings: 8
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Ingredients  

  • 5 cups seedless watermelon diced (we used approximately ½ a seedless watermelon)
  • 1 cup yellow bell pepper seeded and diced
  • 1 cup red bell pepper seeded and diced
  • 2 tablespoons jalapeño seeded and diced (approximately 1 jalapeno)
  • 1 cup red onion diced (approximately ½ a medium onion)
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lime juice fresh squeezed is best (approximately one lime)
  • salt and pepper to taste

Instructions 

  • Finely dice your ingredients – make sure to de-stem the cilantro and Jalapeño, removing the seeds.
  • Add fruit and vegetables in a large mixing bowl.
  • Add lime juice and cilantro and toss.

Julie’s Tips

  • Seed the jalapeño for less heat.
  • Rinse and dry cilantro leaves ahead of time to avoid excess liquid.
  • Make sure to let the salsa refrigerate for a few hours. This allows the flavors of the ingredients to absorb into each other.
  • Be careful when cutting jalapeños! Don’t touch your face/eyes after you’ve touched a jalapeno until you’ve thoroughly washed your hands. The capsaicin, or heat, can transfer from your hands to your eyes and make them burn for a while.
Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 229mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1210IU | Vitamin C: 73mg | Calcium: 16mg | Iron: 0.5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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7 Comments

  1. 5 stars
    That is a great salad for kids it is very healthy and I think adults would love it just as much

  2. 5 stars
    This is such a wonderful salsa. I have never tried it before this. So fresh and really good with a quality tortilla chip. My sons LOVED it too.