Watermelon Fries with Coconut Lime Dip (Print version)

Cold watermelon sticks dusted with chili-lime seasoning and served with a creamy coconut lime dip.

# Ingredients:

For the watermelon fries

01 - 1 small seedless watermelon, about 5 lb (2.3 kg), chilled

02 - 1 1/2 teaspoons chili-lime seasoning, plus more to taste

03 - 1 tablespoon finely chopped fresh mint, optional

04 - 1 tablespoon toasted unsweetened coconut, optional

For the coconut lime dip

05 - 1 cup (240 g) thick plain coconut yogurt

06 - 1 lime, zested and juiced

07 - 1 tablespoon maple syrup or coconut sugar, plus more to taste

08 - 1/8 teaspoon fine salt

# Instructions:

01 - Whisk the coconut yogurt, lime zest, 1 tablespoon lime juice, maple syrup, and salt until smooth. Taste and add more lime juice or sweetener if needed.

02 - Cover the dip and refrigerate while you cut the watermelon. A short chill helps the lime flavor settle and keeps the dip thick.

03 - Slice the watermelon into thick rounds, trim away the rind, and cut the flesh into long sticks about 1/2 inch wide and 3-4 inches long.

04 - Lightly pat the sticks with paper towels. Arrange on a platter and sprinkle with chili-lime seasoning just before serving.

05 - Spoon the dip into a small bowl. Garnish the watermelon with mint and toasted coconut if using, then serve immediately while cold.

# Good to know:

01 - Best served right after seasoning.

02 - Cut watermelon can be chilled up to 1 day ahead.

03 - Season lightly at first because chili-lime blends vary in saltiness.

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