A snack you chew like candy but feels like a guilty secret
Imagine biting into a cold, juicy slice of watermelon but in the shape of fries. It’s a weird thought, right? But what really gets me is the smell — the sweet, fresh aroma blending against the hint of coconut and cooled lime. It’s tropical, but not in a way that tries too hard. It’s just… right now, especially when summer feels like it’s holding on just a little longer. These watermelon fries are the kind of thing I’d throw together after the kids are asleep, or when friends pop over and I want something bright that doesn’t feel like I cooked. The texture surprises you. The crisp of the watermelon’s edge opposite the soft insides. Dip it in that coconut lime sauce and suddenly, you’re in some beach town kitchen, wishing the sea was closer. Maybe I’ll keep these around, see if they become my new summer obsession.
Watermelon Fries with Coconut Lime Dip
Ingredients
Equipment
Method
- Using a sharp chef's knife and cutting board, cut the watermelon into a rectangular block and then slice into evenly-sized fry-shaped pieces, about 1/2 inch thick.
- Arrange the watermelon fries on a serving platter and place in the refrigerator for at least 10 minutes to chill thoroughly, ensuring a crisp texture.
- In a small mixing bowl, whisk together coconut milk, lime juice, and honey until the mixture is smooth and slightly thickened, about 1 minute. The sauce should be tangy and fragrant.1 large Watermelon
- Remove the watermelon fries from the refrigerator and serve immediately, accompanied by the coconut lime dip on the side.
- Optionally, drizzle the sauce over the watermelon fries or serve as a dip, allowing the bright, tropical flavors to contrast with the juicy fruit.
Notes
Part of me thinks I should just call it a day and eat the rest before I do anything else. But then again, what’s better than a little snack that makes you forget about everything else for a second? Nothing, I bet.
