Recipe courtesy of Molly Yeh

Chili-Lime Fruit Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Toss the pepitas with the olive oil, 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Add to a small skillet and heat over medium heat, stirring frequently, until toasted and turning brown in some spots, 5 to 7 minutes.
  2. Use a melon baller to scoop the watermelon, honeydew and cantaloupe into a large bowl. Mix the lime zest and juice, honey, remaining 1/2 teaspoon chili powder and 1/4 teaspoon salt in a medium bowl. Pour the dressing over the melon and toss until well coated. Fold in the pepitas and serve immediately.

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