Covering all the summer flavor bases, Chile-Lime Watermelon Wedges are spicy, sweet, tangy, and super juicy!

Robin Bashinsky
Recipe by Cooking Light July 2015

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Romulo Yanes; Styling: Lindsey Lower

Recipe Summary

hands-on:
8 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1 watermelon wedge and 1/2 teaspoon spice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°.

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  • Spread rind on a baking sheet; bake at 200° for 10 minutes or until slightly dried. Combine 1 tablespoon dried rind, ancho, cumin, salt, and pepper in a small bowl.

  • Arrange watermelon wedges on a platter, and drizzle with oil. Sprinkle evenly with spice mixture and cilantro.

Nutrition Facts

104 calories; fat 3.9g; saturated fat 0.5g; mono fat 2.8g; poly fat 0.4g; protein 2g; carbohydrates 18g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 254mg; calcium 26mg.
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