Best 16 Spicy Watermelon Recipes

SWEET-AND-SPICY PICKLED WATERMELON RIND

Steps:

• Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

SPICY WATERMELON

Steps:

• Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
• Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Steps:

• For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
• For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
• Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
• Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY

Steps:

• Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
• Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
• Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
• Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
• Enjoy!

SPICY WATERMELON

Steps:

• Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
• Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

SPICY WATERMELON SALSA

Steps:

• In a large bowl, combine the first five ingredients. Add remaining ingredients; toss to combine. Refrigerate, covered, until serving. If necessary, drain before serving.

GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD

Steps:

• For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
• For pepper and watermelon salad:
• Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
• Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
• Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

SPICY WATERMELON MARGARITA

Steps:

• Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
• In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeno, and 2 ounces of the watermelon puree. Shake until very cold.
• Strain into prepared glass. Garnish with watermelon wedge and jalapeno slice.

SPICY WARM PINEAPPLE WATERMELON SALAD

Steps:

• Saute the onion and garlic together over low heat, in a medium saucepan, being careful not to burn the garlic. Add the sugar and let it dissolve until almost caramelized. Stir in the pineapple, watermelon, and vinegar and allow to cook until the fruit is coated with the liquid in the pan, about 2 to 3 minutes. Season with salt, to taste, and serve with chopped mint and goat cheese.

SPICY WATERMELON TOMATO SALAD

Steps:

• Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
• Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

SPICY WATERMELON SALSA

Steps:

• Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
• Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.

SPICY THAI WATERMELON WITH CRAB

Steps:

• Peel watermelon, and cut the flesh into large chunks. Put them in a food processor along with tomatoes, garlic, lime juice, minced fresh hot chili (like Thai or serrano) and fish sauce (both to taste). Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a small mound of lump crabmeat. Garnish: Fresh cilantro.

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD

Steps:

• 1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
• 2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
• 3. Marinate at room temperature for 5 minutes.
• 4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
• 5. Let rest while preparing the salad.
• 6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
• 7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
• 8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
• 9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!

SWEET-AND-SPICY WATERMELON CUPS

Steps:

• Stir sugar, cayenne pepper, cinnamon, and salt in a small dish; set aside.
• Divide watermelon among 8 glasses; Tuck a piece of chocolate, a lime wedge, and a cinnamon stick into each glass. Refrigerate, covered, until ready to serve, up to 4 hours. To serve, sprinkle each with 1/2 teaspoon sugar mixture. Serve with remaining sugar mixture on side.

SPICY WATERMELON SALSA

Steps:

• 1. Combine all the ingredients in a large bowl.
• 2. Cover and refrigerate for at least one hour before serving.
• 3. Serve with a slotted spoon (but don't discard juice-see note). Yield: approx. 4 cups Note: There will be a lot of juice leftover. Don't discard it. Just strain it to remove any large solids; pour over ice and enjoy!

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Steps:

• Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.