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watermelon and jicama skewers recipe

Chili Lime Watermelon and Jicama Skewers

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 skewers
Ingredients Method Notes

Ingredients
  

Skewers
  • 3 cups seedless watermelon cut into 1-inch cubes
  • 1 small jicama peeled and cut into 1-inch cubes
  • 8 medium wooden skewers 6-inch or 8-inch size
Toppings
  • 1 medium lime juiced
  • 1 tablespoon chili lime seasoning such as Tajín, or to taste
  • 1 tablespoon fresh mint finely chopped (optional for garnish)

Method
 

Prep the Fruit
  1. Carefully slice the watermelon and cut the flesh into uniform, 1-inch cubes. Set aside.
  2. Slice the top and bottom off the jicama to create a flat base. Use a sharp chef's knife to slice away the tough outer peel. Cut the crisp white interior into 1-inch cubes to match the watermelon.
Assemble and Serve
  1. Alternating between the watermelon and jicama, thread the fruit cubes onto the wooden skewers. You should fit about 4 to 5 pieces of fruit per skewer.
  2. Arrange the assembled skewers on a serving platter. Right before you are ready to serve, squeeze the fresh lime juice evenly over the top.
  3. Generously sprinkle the chili lime seasoning over the wet fruit. Top with chopped fresh mint if desired, and serve immediately while cold.

Notes

• Wait to season: Do not add the lime juice and chili seasoning until right before serving, or the salt will draw out the water and make the fruit mushy.
• Prepping ahead: You can cube the fruit and thread the skewers up to 24 hours in advance. Keep them in an airtight container in the fridge.
• Jicama prep tip: A standard vegetable peeler often isn't strong enough for jicama skin; use a sharp knife for best results.