CONNECT facebook twitter pintrest instagram e-newsletter

Grilled Watermelon with Jicama & Pumpkin Seeds (Pepitas)

From Our Kitchen


6 slices watermelon, rind discarded
1 med. Jicama, peeled, cut into matchsticks
1 bunch red watercress, bottom inch discarded, remaining chopped
1 small bag baby spinach
1 cup olive oil
¼ cup lime juice
1 Tbsp. sherry vinegar
Cayman citrus rub
salt & pepper

Spiced Pepitas

2 cups pepitas (pumpkin seeds)
1½ tsp. lime juice
1 tsp. olive oil
½ tsp. smoked paprika
½ tsp. salt
pinch cayenne pepper


Whisk together lime juice and sherry. Slowly whisk in olive oil and a pinch of salt and pepper. Sprinkle watermelon with Cayman citrus rub. Grill for 2 to 3 minutes per side.

In a bowl mix together jicama, watercress, spinach, and enough dressing to lightly coat, add a pinch of salt & pepper. Arrange on plates. Place a slice of watermelon against greens. Sprinkle with spiced pepitas (see recipe).

See recipes for pepitas.

Serves 4-6