I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
And in the summertime, I literally eat my weight in the things. It’s almost embarrassing.
I don’t even care about re-purposing the melon to eat it in different ways. I’m just all about watermelons being cold out of the fridge, nice and red, and ready to go!
Like those people who take watermelon and make elegant agua frescas or pickle it or make it into a really cool savory salad.. I totally admire you guys. You’re being all inventive and creative and stuff, whereas I’m sitting here with my face buried in the rind and juice dripping down my chin, barely unable to breathe because I am obsessively shoveling melon flesh in my face.
No wonder I don’t have a boyfriend.
Anyway, I spotted this Save Mart Supermarket shoppertunity through Collective Bias promoting their Fresh Finds campaign and the star, watermelon! Save Mart
has incredibly high standards when it comes to their food — they truly live up to their “Fresh Comes First” motto! I knew that Save Mart wouldn’t really approve of just pictures of me getting all humiliating with a melon, so I took this chance to try to be that person I admire: the innovative watermelon person. Really, it’s all I ever wanted in life. And then, after some serious brainpower, this dessert salsa was born! And it’s basiiiically the bestest watermelon recipe EVER.
Sweet, juicy, tart and with a little bite, this salsa is SO refreshing and light. It’s the perfect addition to a buffet table, or an awesome, easy (and healthy!) dessert on a busy weeknight. And the homemade cinnamon sugar pita chips are to-die for! They are the sweet and spicy extra crunch needed for this succulent salsa! (And FYI, making ritzy watermelon salsa recipes cause you to use big words like ‘succulent’.)
And what I really love about this recipe is the watermelon is totally the star! Its juiciness and delicate flavor isn’t overpowered by other ingredients. Everything is perfectly balanced, sweet, and SO invigorating. If you think salsa is just tomatoes and jalapenos, you need to have a serious talk with yourself and convert to dessert salsa ASAP.
- 2 cups diced seedless watermelon, diced smaller
- 1 peach, diced
- ⅔ cup diced fresh pineapple
- About ¼ cup red onion, minced
- About 10 mint leaves, finely chopped
- 3 Tbsp orange juice
- 2 Tbsp UV Salty Watermelon Vodka (optional)
- 1 pkg whole wheat pita pockets
- ⅓ cup oil
- ½ cup cinnamon sugar
- First, make your salsa: in a large bowl, combine the diced watermelon, diced peach, diced pineapple, minced onion, and chopped mint leaves. Add the orange juice and the vodka, if desired. Very gently toss the ingredients together to blend.
- Refrigerate the salsa for at least 30 minutes to blend the flavors. While the salsa is getting married together all nice-like, make your pita chips!
- Preheat your oven to 350 degrees F. Cut each pita round into 8 triangles, like a pizza. Gently open each triangle piece and cut it down the seam (so one triangle now yields two triangles.. sorry about the math). Place the pita triangles on a lightly greased, foil-lined baking sheet.
- Brush each triangle with a little of the oil on both sides. Sprinkle with salt. Bake for approx. 7 minutes. Turn oven off and allow the chips to sit in the still-hot oven for an additional 3 minutes. Remove chips from oven and allow to cool slightly, about 10 minutes.
- Place the cinnamon sugar in a brown paper bag (like a lunch bag). Fill the bag as much as you can with chips, but make sure there’s enough room that you can still fold over to seal the bag. Vigorously shake the bag, allowing the cinnamon sugar to coat the chips. Once shaken, pour the chips into a bowl or platter.
- Dish up the salsa and serve!
- (This is supposed to be a sweet salsa, but if you find it too sweet, consider adding a little more onion or some peppercorn to balance out the bite. Also, I liked using the watermelon vodka to enhance the flavor and bring in some tartness. If you’re serving this around kids, feel free to omit the vodka and just use the OJ).
I totally love the ease of this salsa and the fact that it’s so fruity and fresh and sweet! While I’m a spicy food fanatic, I think having a salsa that focuses on the brightness and sweetness of fresh fruit like plump peaches and ripe pineapple, with a cinnamon-sugar coated chip for dipping is such a nice change to the usual jalapeno-laced, cilantro-laden salsas that I love, but that I have quite often. This was such a fun twist to chips and dip and it was super yummy as a healthy late-night snack. Likewise, I think I would be head over heels for this salsa to top a hot sopapilla for a super sinful dessert, or even use this salsa on top of something incredibly spicy and smoky, to help balance out the flavors with a little sweetness.
Now catapult yourself into a dessert salsa coma!