Tropical Melon Trio with Coconut-Lime Cream & Chili-Lime Salt
A vibrant medley of watermelon, cantaloupe, and honeydew is transformed into an exotic summer dish with tropical coconut-lime cream, a drizzle of passionfruit, and a sprinkle of chili-lime salt. This recipe balances cooling sweetness with tangy, creamy, and spicy notes—an unforgettable summer showstopper.
Ingredients
- 2 cups watermelon balled or cubed
- 2 cups cantaloupe balled or cubed
- 2 cups honeydew balled or cubed
- Coconut-Lime Cream:
- 1 cup coconut cream chilled
- 1 Tbsp powdered sugar or honey
- Zest of 1 lime
- 1 tsp vanilla extract
- Chili-Lime Salt:
- 1 tsp sea salt flakes
- ½ tsp chili powder or Tajín seasoning
- Zest of ½ lime
- Extras for Garnish:
- Pulp from 1 passionfruit optional but exotic
- Fresh mint leaves
- Toasted coconut flakes
Instructions
- Prepare Coconut-Lime Cream:
- Whip chilled coconut cream with powdered sugar, lime zest, and vanilla until fluffy. Chill.
- Make Chili-Lime Salt:
- Mix sea salt, chili powder, and lime zest. Set aside.
- Arrange Melon Trio:
- In a shallow bowl or platter, arrange watermelon, cantaloupe, and honeydew balls in a colorful mosaic.
- Finish & Garnish:
- Drizzle with passionfruit pulp, spoon on a dollop of coconut-lime cream, sprinkle lightly with chili-lime salt, and top with mint leaves and toasted coconut.