Water melon may continually be my go to summer fruit. Chips and salsa is my biggest weakness. Toss them all together and I am in to get a treat that is harmful, delicious! Check the formula out below or click over to the movie to view this recipe in action.

Watermelon Salsa

Serves: 4
Cooling moment: at least 1 hour
Cooking time: 1 minute
2 tablespoons packed light brown sugar
3 circular, 1-inch- slices melon, each cut-in half
1/2 cucumber, seeded and finely diced
3 tbs chopped fresh mint leaves
Juice and finely grated zest of 1 lime
1 tbsp rice-wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt


1. Prepare the grill for direct cooking over moderate heat (as near to 400degF as potential).
2. In a serving bowl combine the cucumber, mint, shallot, jalapeno, lime zest and juice, vinegar, crushed red pepper flakes, and sodium. Fold in the watermelon. Cover and refrigerate for a minimum of one hour to join the flavors. Function poultry, seafood, or pork to the salsa. LOVE!
3. Sprinkle the brown-sugar evenly on both sides of each and every piece of water melon, and grill over direct medium heat, together with the lid shut, for 1 minute, switching once. Remove from the grill. Take off and discard the rind, and dice the water melon.