This Watermelon Salsa is fresh, juicy, and just the right balance of sweet and spice. Crisp jicama adds a refreshing crunch, while lime juice and red onion bring everything together. It's a simple, healthy salsa that is ready in minutes and is amazing on warm days. Serve it with chips, grilled meats, or your favorite Mexican summer meals.
This Watermelon Salsa recipe is a refreshing twist on a classic Pico de Gallo. Made with sweet watermelon, crisp jicama, jalapeño, and lime, it has a balance of sweetness, spice, and crunch that makes you want to eat the whole batch. It's fresh, simple, and comes together in minutes, exactly the kind of dish I like to make when the weather starts to warm up.
In my kitchen, pico de gallo has always been a staple, but I love to make different variations. I especially like to work with what's in season, which is how versions like my Mango Pico de Gallo, Peach Pico de Gallo, and even Roasted Corn Pico de Gallo came to be. This watermelon version fits right in, and its light, hydrating feel make it especially good for spring and summer.
I also love the addition of jicama which adds fiber and crunch, and the watermelon brings a delicious sweetness to balance the heat from the jalapeño without overpowering everything else.
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For another similar recipe, echo out Pineapple Jalapeño Salsa.
Ingredients & Substitutions
This salsa de sandia is made with a handful of fresh, simple ingredients. Sweet watermelon is the base, with crisp jicama adding texture and a refreshing contrast. Jalapeño or serrano add heat, while red onion and lime juice balance everything with brightness and a bit of a bite. Fresh cilantro ties it all together and adds that flavor you expect in a pico de gallo-style salsa.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Prepare Jicama: Peel and dice the jicama into small, even pieces.
- Prepare Watermelon: Peel and dice the watermelon into similar-sized cubes.
- Prep Other Ingredients: Finely dice the jalapeño and red onion, and chop the cilantro.
- Soften the Onion: Add the diced red onion to a bowl with the lime juice and salt. Let it sit for 2-3 minutes to slightly soften its bite.
- Combine: Add the watermelon, jicama, jalapeño, and cilantro to the bowl.
- Mix and Adjust Seasoning: Gently mix until evenly combined. Taste and adjust lime juice or salt as needed. Serve immediately or chill briefly before serving.
Recommended for This Recipe
Chef Knife
A sharp, well-balanced knife, like this Made-In Chef Knife, makes peeling and dicing up all of the ingredients in this recipe faster, easier, and more enjoyable.
How to Serve
This watermelon pico de gallo is best served fresh and slightly chilled. It pairs well with:
- Tortilla chips or tostada shells
- Pan-Seared Chicken or Chuck-Roast Carne Asada
- Shrimp dishes like Shrimp Tacos or Ceviche de Camaron
- As a side with fresh summer meals
How to Store
Store in an airtight container in the refrigerator for up to 1-2 days. The watermelon will release more juice as it sits, so the texture is best the day it's made.
Tips for the Best Flavor
- Use ripe but firm watermelon, too soft and the salsa becomes watery.
- Cut everything evenly to improve both texture and presentation.
- Don't skip softening the onion as it makes a noticeable difference in flavor.
- Mix gently to help keep the watermelon from breaking down.
- Serve soon after making for the best texture and flavor.
More Watermelon Recipes
- Agua de Sandia
- Sparkling Watermelon Mint Agua Fresca
- Watermelon Strawberry Agua Fresca
- Cucumber Watermelon Agua Fresca
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Watermelon Salsa Recipe (Fresh Pico de Gallo with Jicama)
Equipment
- Knife
- cutting board
- Mixing bowl
- mixing spoon
Ingredients
- 1 ½ cups diced jicama
- 2 cups diced watermelon
- 2 serranos or jalapeños, diced per spice preference
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- 1 lime
- 1 teaspoon kosher salt plus more to taste
Instructions
- Using a knife or a potato peeler, peel the skin off of the jicama. Then dice the jicama into small, even pieces.,
- Peel the watermelon and dice into similar-sized pieces for even texture.
- Finely dice the serranos (or jalapeños) and the red onion, and chop the cilantro.
- Add the diced red onion to a medium bowl with the lime juice and salt. Let it sit for 2-3 minutes to slightly soften its bite before mixing everything together.
- Add the watermelon, jicama, jalapeños, and cilantro to the bowl.
- Gently mix until everything is evenly combined.
- Taste and adjust lime juice or salt as needed.
- Serve immediately or chill briefly before serving.
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