Description
Juicy watermelon fries brushed with honey-lime sauce, dusted with chili, then baked until the edges crisp. Each bite bursts with sweet, tangy, and spicy notes, finished with fresh mint for a refreshing crunch.
Ingredients
- 1 small seedless watermelon
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- Salt, to taste
- Fresh mint leaves
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Slice the watermelon into 1/2-inch thick sticks, discarding the rind.
- In a small bowl, whisk together honey and lime juice until smooth.
- Toss the watermelon sticks with the honey-lime mixture to coat evenly.
- Arrange the sticks in a single layer on the prepared baking sheet, then sprinkle with chili powder and a light pinch of salt.
- Bake for 30–40 minutes until the edges start to dry and become slightly crisp.
- Remove from the oven, let cool briefly, garnish with fresh mint leaves, and serve immediately.
Notes
- Use a ripe, firm watermelon for the best texture and sweetness.
- Adjust the amount of chili powder to suit your spice preference.
- Serve these fries fresh to enjoy their crisp edge before they soften.
- Substitute agave syrup for honey to make this recipe vegan-friendly.