Chile-Spiked Watermelon Skewers with Lime

Chile-Spiked Watermelon Skewers with Lime

These simple, summertime watermelon skewers offer a sweet presentation but pack an aphrodisiac punch. 

Course Appetizer, Dessert, Salad
Cuisine American
Keyword Watermelon
Dish Type Fruit Salad
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal Father's Day, Fourth of July, Mother's Day, summer
Ingredient watermelon
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Created by Amy Reiley


  • 1/4 of a large watermelon sliced into 3/4” rounds
  • 1 tsp kosher salt
  • 1/4 tsp chile powder (if you like a lot of heat, you can try substituting with Aleppo pepper or Cayenne.)
  • 1 lime halved

Special equipment:

  • heart-shaped cookie cutter approximately 2-inch size
  • bamboo skewers


  1. Cut out hearts from the watermelon, discarding the rind. Try to space them as closely as possible to use as much of the fruit as you can. The discards can be used in smoothies or fruit salad.
  2. Skewer each heart from the bottom, being careful not to push the skewer all the way through the fruit.
  3. Using a mortar and pestle, combine the chile and salt. (If you don’t have a mortar and pestle, you can do this is a small bowl with a spoon, pressing the chile powder slightly to release its oils into the salt.)
  4. Just before serving, sprinkle each heart with the chile mixture.
  5. Squeeze 1/2 lime over each heart. Add additional lime to taste.