Food Recipes Appetizers Chile-Coconut Watermelon Crudo 5.0 (1) 1 Review This sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is the palate-pleasing appetizer your cookout guests deserve. Fresh coconut water is much sweeter, and has a greater depth of flavor than bottled versions, so crack open a coconut if you can. If using store-bought, select a brand with no additives for the best tasting crudo. Reserve the strained spicy marinade to use as a fruity base for a tequila cocktail. By Paige Grandjean Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 2 hrs 20 mins Yield: 6 Ingredients 1 small (6-pound) seedless watermelon 2 cups fresh coconut water (from 2 coconuts) or bottled coconut water 1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided 2 tablespoons thinly sliced peeled fresh ginger 3 medium fresh green Thai chiles, stemmed and thinly sliced, divided 1 tablespoon turbinado sugar, divided 1 tablespoon extra-virgin olive oil 1/4 cup toasted flaked coconut 2 tablespoons crispy fried shallots (such as Maesri) 1 1/2 teaspoons finely chopped cilantro stems 1 teaspoon flaky sea salt Directions Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve remaining watermelon for another use. Stir together coconut water, lime juice, ginger, 2 sliced chiles, and 1/2 tablespoon sugar in a 13- x 9-inch baking dish. Place watermelon wedges in dish in a single layer; cover and chill at least 2 hours or up to overnight. Just before serving, remove watermelon from marinade; discard marinade (or strain and reserve for cocktails). Arrange watermelon on a chilled serving platter; drizzle with olive oil. Top watermelon evenly with coconut, fried shallots, and remaining chile slices. Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon sugar. Sprinkle over watermelon. Serve immediately. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Make Ahead Watermelon can be marinated up to 8 hours or overnight. Notes For a refreshingly cold bite, chill the serving platter in the freezer for 15 minutes before plating the crudo. Suggested Pairing Lemon-appley Prosecco. Originally appeared: June 2020 Rate It Print