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!
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.
Don’t get me wrong, there are so many fun ways to use a watermelon! Sometimes, I like to use leftover watermelon in this Watermelon Mojito or a Watermelon Margarita!
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!
It’s one of the best summer appetizers and I know you’re going to enjoy it!
Don’t Skip These: Don’t miss this incredible round-up of salsa recipes… there’s one for any occasion!
“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.”
– Lisalia
Ingredients and Substitutions
- 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
- Sometimes I like to add a sprinkle of cotija cheese as well.
- Add chopped mint leaves, to capture more of the flavor of a watermelon mojito.
- For more fruit salsa variations, check out this Pineapple Salsa and Cranberry Salsa.
Tools to Use
- Mixing Bowl
- Measuring Cups + Measuring Spoons
- Mandoline (you can also chop by hand)
How to Make Watermelon Salsa
- Dice the ingredients.
- Combine in a large bowl.
- Toss with cilantro and lime juice.
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.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Yes, this fruit salsa is full of clean, wholesome, plant based ingredients. It’s gluten free, nut free, and even vegan!
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!
Serving Suggestions
There are so many ways to enjoy Watermelon Salsa. It’s amazing paired with chips, of course, but there are so many fun variations.
- Dip with classic tortilla chips
- Or, try cinnamon chips
- Add to tacos
- Or your taco salad
- For a memorable presentation, serve it in a taco bowl!
- Add your watermelon salsa to a salad.
- Use in a chicken wrap for a festive, spicy touch.
- Add to chorizo tacos for a spicy, fruity flavor
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.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
More Mexican Sauces and Dips
Watermelon Salsa
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.
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Can’t wait to try
That is a great salad for kids it is very healthy and I think adults would love it just as much
Hi Kathleen,
Thanks so much, I’m glad you’re enjoying it!
Have a great week,
Julie
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.
This salsa looks AMAZING. I can’t wait to try it!
This watermelon salsa was so delicious, I had to make seconds for the family!