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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Watermelon Salsa

    WebMD Recipe from

    Watermelon Salsa

    Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.

    This Recipe Is:
    Prep: 20 minutes | Total Time: 20 minutes
    • 3   cups
      finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
    • 2  
      jalapeno peppers, seeded and minced (see Ingredient note)
    • 1/3   cup
      chopped cilantro, (about 1/2 bunch)
    • 1/4   cup
      lime juice
    • 1/4   cup
      minced red onion, (about 1/2 small)
    • 1/4   teaspoon
      salt, or to taste
    1. Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.


    Tip: Melon selection and storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate. Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.
    Nutritional Information

    Makes: 8 servings, 1/2 cup each
    • Calories26
    • Fat0 g
      • Saturated fat0 g
    • Cholesterol0 mg
    • Carbohydrates7 g
      • Dietary fiber1 g
    • Protein1 g
    • Sodium75 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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