Chili-Lime Watermelon Pops with Cucumber, Feta and Mint

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (720 ml) seedless watermelon, cut into 3/4-inch (1.91 cm) cubes (1 lb 7/8 oz (480 g))
1 English cucumber, seeded and cut into 1/2-inch (1.27 cm) half-moons or 3/4-inch (1.91 cm) cubes
6 oz (170 g) feta, cut into 1/2-inch (1.27 cm) cubes
1/4 cup (60 ml) small fresh mint leaves (0.53 oz (15 g))
1 lime, zested and juiced (about 2 tbsp (30 ml) juice)
1 tsp (5 ml) honey (optional, to balance acidity)
1/2 tsp (2.5 ml) mild chili powder
1/4 tsp (1.25 ml) smoked paprika
Pinch cayenne or Aleppo pepper (optional)
1/4 tsp (1.25 ml) kosher salt
Freshly ground black pepper, to taste
24 small cocktail picks or short skewers

Show original ingredient measurements

3 cups seedless watermelon, cut into 3/4-inch cubes (480 g)
1 English cucumber, seeded and cut into 1/2-inch half-moons or 3/4-inch cubes
6 oz / 170 g feta, cut into 1/2-inch cubes
1/4 cup small fresh mint leaves (15 g)
1 lime, zested and juiced (about 2 tbsp / 30 ml juice)
1 tsp honey (optional, to balance acidity)
1/2 tsp mild chili powder
1/4 tsp smoked paprika
Pinch cayenne or Aleppo pepper (optional)
1/4 tsp kosher salt
Freshly ground black pepper, to taste
24 small cocktail picks or short skewers

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, mix lime zest, chili powder, smoked paprika, cayenne (if using), kosher salt, and a few grinds of black pepper to make a chili-lime sprinkle.
2. In a separate bowl, gently toss the watermelon with 1 tablespoon (15 ml) lime juice and the honey (if using). Let sit 2 minutes, then lightly pat the cubes dry with a paper towel so they’re not dripping.
3. Assemble each pick: thread a piece of cucumber, a cube of feta, a cube of watermelon, and finish with a small mint leaf (fold larger leaves). Repeat to make about 24 pops.
4. Arrange on a chilled platter. Drizzle the remaining lime juice lightly over the skewers.
5. Dust evenly with the chili-lime sprinkle right before serving so it clings but doesn’t weep.
6. Serve immediately or refrigerate up to 30 minutes.

1. In a small bowl, mix lime zest, chili powder, smoked paprika, cayenne (if using), kosher salt, and a few grinds of black pepper to make a chili-lime sprinkle.
2. In a separate bowl, gently toss the watermelon with 1 tablespoon lime juice and the honey (if using). Let sit 2 minutes, then lightly pat the cubes dry with a paper towel so they’re not dripping.
3. Assemble each pick: thread a piece of cucumber, a cube of feta, a cube of watermelon, and finish with a small mint leaf (fold larger leaves). Repeat to make about 24 pops.
4. Arrange on a chilled platter. Drizzle the remaining lime juice lightly over the skewers.
5. Dust evenly with the chili-lime sprinkle right before serving so it clings but doesn’t weep.
6. Serve immediately or refrigerate up to 30 minutes.