Watermelon Pico de Gallo Recipe

This refreshing Watermelon Pico de Gallo Recipe is made with juicy watermelon, spicy jalapeño, crisp red onion, fresh cilantro, and tangy lime juice. The result is a vibrant and zesty salsa that perfectly balances sweet, spicy, and savory flavors in every bite. It’s the ultimate appetizer for a summer barbecue or a hot day, and this simple recipe makes enough for a small crowd.

Watermelon Pico de Gallo Recipe Ingredients

• 3 cups seedless watermelon, cut into a small dice
• 1 small red onion, finely diced
• 1 jalapeño pepper, seeds and membranes removed, finely diced
• ½ cup fresh cilantro, chopped
• Juice of 1-2 large limes
• ½ tsp salt, or to taste
• Optional Additions: 1 cup diced cucumber, ½ cup crumbled feta cheese

How To Make Watermelon Pico de Gallo

1. Dice the ingredients: Carefully cut the seedless watermelon into small, uniform cubes (about ¼ to ½ inch). Finely dice the red onion and the jalapeño. Roughly chop the fresh cilantro.
2. Combine in a bowl: In a medium-sized serving bowl, combine the diced watermelon, red onion, jalapeño, and chopped cilantro.
3. Add lime juice and salt: Squeeze the juice of one large lime over the mixture. Sprinkle with salt.
4. Gently toss to combine: Using a large spoon, gently stir all the ingredients together until they are just mixed. Be careful not to over-mix or mash the watermelon cubes. Taste and add more lime juice or salt if needed.
5. Chill and serve: For the best flavor, cover the pico de gallo and allow it to chill in the refrigerator for at least 15-30 minutes. This gives the flavors time to meld together. Serve chilled.

Recipe Tips

• Use Firm, Seedless Watermelon: For the best texture and easiest preparation, choose a firm, ripe, seedless watermelon. This ensures your pico de gallo is crisp, not mushy, and saves you the tedious task of removing seeds.
• Dice Ingredients Uniformly: For a perfect salsa where you get a little bit of every flavor in each scoop, take a moment to dice the watermelon, onion, and jalapeño into small, relatively consistent pieces.
• Control the Spice Level: The heat in pico de gallo comes from the jalapeño’s seeds and white inner membranes. For a mild salsa, make sure to remove them completely. For more heat, leave some of the seeds and membranes in.
• Serve it Fresh: This pico de gallo is best enjoyed the day it is made. The salt will draw water out of the watermelon over time, which can make the salsa watery if it’s made too far in advance.

What To Serve Watermelon Pico de Gallo

This vibrant salsa is the perfect partner for salty, crunchy tortilla chips as a refreshing appetizer. It is also an excellent, flavorful topping for grilled dishes like chicken, fish (especially cod or mahi-mahi), and pork tacos. You can even serve it on its own as a light and healthy side salad at a barbecue.

How To Store Watermelon Pico de Gallo Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator. It is best eaten within 24 hours. After this time, the watermelon will become softer and release a significant amount of juice, making the salsa watery.
• Freeze: Freezing is not recommended. The freezing and thawing process will destroy the fresh, crisp texture of the watermelon and other ingredients, resulting in a mushy consistency.

Watermelon Pico de Gallo Recipe Nutrition Facts

• Serving size: approximately ½ cup
• Calories: 42 kcal
• Total Fat: 0.2g
• Saturated Fat: 0g
• Sodium: 200mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 0.8g

Frequently Asked Questions

• My pico de gallo is too watery. What can I do? It is natural for the salt to draw water out of the watermelon. The easiest solution is to serve the pico de gallo with a slotted spoon, which will leave the excess liquid behind. To help prevent this, you can also salt the diced watermelon separately, let it sit in a colander for 15 minutes to drain, and then combine it with the other ingredients.
• What other ingredients can I add? This recipe is a great base for creativity. For extra crunch, try adding finely diced cucumber or jicama. Diced avocado can add a lovely creaminess (add it just before serving to prevent browning). For a salty, savory kick, fold in some crumbled feta or cotija cheese.
• Can I use a different type of onion? Red onion is the best choice for this recipe due to its mild, slightly sweet flavor and crisp texture when raw. If you don’t have one, a white onion or even shallots would be the next best substitute. A standard yellow onion might be a bit too pungent and overpower the other fresh flavors.

Try More Recipes:

• Watermelon Pizza Recipe
• Whipped Feta And Balsamic Grapes Recipe