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