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Thai-Style Watermelon Wedges
For a less spicy dish, use the chili pepper sparingly and remove the seeds before slicing.
2 Tbsp. lime juice
2 Tbsp. water
1 Tbsp. fish sauce
2 tsp. dark brown sugar
1/2 tsp. minced garlic
1 small red chili pepper (such as fresno), sliced thin
1/2 small red onion, sliced thin
1 (4- to 5-lb.) mini seedless watermelon
1/4 cup very thinly sliced fresh basil
1/4 cup fresh cilantro leaves
1/4 cup very thinly sliced fresh mint
3 Tbsp. dry-roasted peanuts, roughly chopped or crushed
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Thai-Style Watermelon Wedges

Thai-Style Watermelon Wedges

Thai-Style Watermelon Wedges
One Star Guiding Stars
  • Servings:Serves 6 to 8
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. In a small bowl, whisk lime juice, water, fish sauce, brown sugar, and garlic until sugar is dissolved. Stir in chili pepper and onion; set aside.
2. Slice watermelon in half crosswise. Position one half, cut side down, on a cutting board and slice into four slabs of equal thickness (trim off rounded ends if desired). Cut each slab in half crosswise to form eight wedges. Repeat with remaining watermelon half to form a total of 16 wedges.
3. Arrange wedges on a platter, drizzle with dressing, and top with onion and chili slices. Sprinkle with herbs and peanuts and serve.
Source: Hannaford fresh Magazine, May - June 2019