Watermelon Fruit Salsa Recipe

Since our garden is overflowing with tomatoes right now, I wanted to come up with a recipe that would entice my kids to help me eat them. Normally they aren’t too into tomatoes, but they are huge fans of Mexican food. My husband and I came up with an amazing taco recipe, which I adapted into a nachos platter for dinner last night. Served up with this sweet watermelon salsa, my kids gobbled this meal up!

Related Page: more Summer Watermelon Recipes

Chips and Watermelon Salsa

Watermelon Salsa Ingredients

This is a mild and sweet salsa with a really fresh taste. I used onion and garlic powder to add flavor that wasn’t too overpowering for the kids. If I were to make it for adults, I would substitute fresh minced onion and garlic instead. If you have really juicy tomatoes, this salsa can get pretty watery because of the watermelon. So you may want to strain it just a bit when it’s completed. Putting watermelon in the recipe is a great ‘selling point’ – my youngest very picky eater was so curious that even she was willing to try it (to my absolute amazement!).

6-7 Medium tomatoes, diced (Preferably fresh from the garden!)

1/2 Banana pepper, finely diced (about 1 tbsp)

1 cup Watermelon, diced (Don’t squish it! Keep it a little chunky.)

1 Lime

1/2 tsp Onion salt

1/4 tsp Cumin

1 tsp Onion powder

1 tbsp Garlic powder

Dash of chili powder

1 tsp Paprika

1 tsp Oregano

1 tsp Red wine vinegar

Chopped parsley or cilantro to taste

Combine tomatoes, banana pepper, and watermelon in a medium mixing bowl. Microwave your lime – whole – for 30 seconds. This releases the juices amazingly well. Squeeze the lime juice into the bowl and try to get as much pulp into the mix as you can. I cut the pulp off with a knife. Add the parsley or cilantro and mix well with a spoon.

Sprinkle the rest of the dry seasoning ingredients and vinegar on top and again mix well. There’s no need to puree or mush the ingredients together – the watery tomatoes and watermelon take care of themselves. Like I said earlier, you may even need to strain it a bit.

While you can serve this immediately, it tastes even better if it can sit overnight in your fridge!