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    Home » Side Dishes & Snacks

    The Best Pico De Gallo With Watermelon and Cucumber

    Published: Jul 20, 2022 · Modified: Oct 27, 2022 by Chef Tripti · This post may contain affiliate links

    Summer is here, and so is watermelon, my favourite summer fruit. I am always looking for fresh and delicious ways to use it. I give you my watermelon salsa recipe, inspired by the Mexican salsa, pico de Gallo. Hey, but it's not pico de Gallo if it contains watermelon and cucumber, you may say, but wait till you try this recipe; it's an exciting variation of a classic side dish. It's fruity, sweet, and spicy, all at once. Light, refreshing and healthy. Enjoy with tortilla chips, on top of your tacos or even as a salad on its own. Perfect for parties and BBQs.

    Half a hollow coconut shell containing watermelon and cucumber Pico de gallo. Surrounded by tortilla chips.

    Pico de Gallo is a Mexican salsa traditionally made from tomato, onion and serrano peppers. It's a "dry" salsa containing little liquid; this version is more chunky.

    For a less spicy salsa, try my simple watermelon salsa recipe.

    Jump to:
    • Ingredients For Pico De Gallo Watermelon Salsa Recipe
    • Instructions
    • How-To Video
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • 📖 Recipe
    • Food Safety

    Ingredients For Pico De Gallo Watermelon Salsa Recipe

    Ingredients for Pico de gallo in small glass dishes. Annotated. Fresh coriander, one whole lime, seas salt, serrano chilli, red onion, watermelon, cucumber
    • Watermelon
    • Cucumber
    • Serrano chillis
    • Sea Salt
    • Lime
    • Fresh coriander
    • Red onion

    See the recipe card for quantities.

    Instructions

    Remove the skin/rind from the watermelon and save it for another recipe (try my tarbooz ki sabzi recipe). Cut the red flesh into small dice.

    Cut the cucumber, remove the seeds and cut into small dice.

    Peel and finely chop the red onion, again, into fine dice.

    Cut the chillies in half lengthwise and remove the seeds. Finely dice the chillies.

    Wash and dry the coriander. Finely chop the stems and roughly chop the leaves.

    Add all ingredients except the coriander into a bowl and season with the salt.

    Zest the lime into the bowl (I use a microplane) and squeeze the juice into the bowl. Mix to combine all of the ingredients.

    A bowl containing prepared pico de gallo ingredients ready to mix.

    Finally, add the chopped coriander and mix well.

    Serve immediately with tortilla chips or as you desire.

    Half a hollowed coconut shell containing Pico de gallo ready to eat. Surrounded by tortilla chips.

    How-To Video

    Here is a video guide to making Pico de Gallo with watermelon and cucumber.

    Variations

    You can use jalapeno peppers instead of serrano; it gives an extra kick to the recipe.

    Equipment

    A microplane is ideal for zesting the lime.

    Storage

    Once the salt and lime juice is mixed, this dip doesn't keep well, as it releases a lot of water, so it's best to consume it immediately.

    However, you can chop all the ingredients, store them separately in airtight containers, and mix them before serving.

    Top Tip

    Cut the watermelon and let it sit to release the melon juice. Letting it sit will reduce the amount of water content once you make the dip. You can, of course, drink the juice.

    📖 Recipe

    Pico de gallo salsa with watermelon and cucumber in a hollowed coconut half shell. Surrounded by tortilla chips.

    Watermelon & Cucumber Pico De Gallo

    Chef Tripti
    My summer version of Pico de Gallo with watermelon and cucumber
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, barbecue, Dip, Salad, Side Dish, Snack
    Cuisine Mexican

    Equipment

    • Digital scales
    • Microplane

    Ingredients
      

    • 845 gms Watermelon 400 gms after removing skin and rind
    • 250 gms Cucumber
    • 50 gms Red onion
    • 50 gms Serrano chillies
    • 1 Lime
    • 1 teaspoon Sea salt
    • 20 gms Fresh coriander

    Instructions
     

    • Remove the skin/rind from the watermelon and save it for another recipe. Dice the red flesh into small dice.
    • Cut the cucumber into half horizontally and then half lengthwise, then cut each side lengthwise in half again. Remove the seeds. Cut into small dice.
    • Finely dice the red onion.
    • Cut the chillies in half lengthwise and remove the seeds. Finely dice the chillies.
    • Wash and pat dry the coriander, finely chop the stems, and roughly chop the leaves.
    • Add all the ingredients except the coriander into a bowl—season with salt.
    • Zest the lime into the bowl and squeeze the juice into the bowl. Mix well to combine.
    • Finally, add the chopped coriander and mix well again.
    • Serve immediately with tortilla chips or as you desire.
    Keyword Cucumber, Glutenfree, Pico de Gallo, Summer dips, Summer sides, vegan, Watermelon
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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