The Only Way I’m Eating Watermelon This Summer

Summer to me entails trips to the beach, baseball games, and evenings enjoying the warm weather as the sun slowly sets. And in Los Angeles where I live, all of these activities are incomplete without a trip to the local frutero—either outside Dodger Stadium, off of the Santa Monica Pier, or even by my local Target.

A frutero, or street fruit vendor, is an LA-staple, typically marked by a rainbow umbrella and a chilled glass case full of fruit. The fruit, ranging from mango and watermelon to slices of oranges and matchsticks of jicama, are drowned in a blend of lime juice, chamoy (a pickled Mexican fruit sauce), and Tajín (lime and chili powder that’s also commonly found on elotes).

Although I love supporting my local fruteros, I often make my own version of these fruit cups at home, as my pantry is always stocked with chamoy and Tajín for when the mouth-watering craving for tart, spicy, and sweet fruit kicks in.

In the summer, watermelon is the ideal canvas: It’s in season, juicy, and the sweetness perfectly balances out the acid from the toppings.

How To Make My 4-Ingredient Frutero-Inspired Fruit Salad

You’ll need:

• 4 cups cubed watermelon (This was about a quarter of a small watermelon.)
• 3 tablespoons chamoy, or more or less to taste
• 1/2 lime, juiced, or use the whole lime if you like it extra tart
• 1 tablespoon Tajín, or more or less to taste

Cut your watermelon into cubes and place them into a large mixing bowl. Drizzle the chamoy evenly over the watermelon, more if you like that puckery, pickled sensation, and less if you want it to be more watermelon-forward. 

Juice half a lime over the watermelon, then gently toss with a large spoon to make sure the watermelon is evenly coated. Not tart enough? Use the other half of the lime if you want a brighter, more citrusy flavor. 

Sprinkle the Tajín over the watermelon, giving one final toss to ensure the salt and lime seasoning makes it onto every surface of the fruit.

I prefer my watermelon in cubes, but you can also cut them into sticks, like a popsicle, or freeze and turn your watermelon into a granita and use the chamoy and Tajín on top for a sundae vibe. And the extra juice at the bottom of your bowl, once all the watermelon is gone? It makes for a fruity and tangy addition to a margarita or Michelada. 

Smart Tips and Product Recommendations

The base of this dish is watermelon, so it’s essential to find a ripe one. Look for a melon with a glowy, yellow sunspot for extra sweetness. Also, make sure to use fresh limes for that true pop of tartness.

For chamoy, which is often made from plums and apricots, I love the brand El Chilerito, which I find more savory and spicy than other brands. Tajín’s chamoy, which has a thicker viscosity and mild heat, is also delicious. There are variations of chamoy—some with mango flavor and others with a gentle kick. Be sure to find the one that sounds most appealing to you.

Lastly, a few shakes of Tajín, which is dried chilis, salt, dehydrated lime, and citric acid, complete the fruit salad.