Sweet and spicy, this is a refreshing summer treat! Serve these succulent tidbits as a dessert to any meal.
In a small bowl, add sea salt and chipotle powder, mix with a fork until blended.
With a melon ball scooper, scoop out watermelon balls and place in a bowl(s) for serving. Squeeze lime juice over the watermelon balls and sprinkle the chili salt.
Makes: 45 to 50 balls
“When I am entertaining, I like to serve the watermelon balls stacked on bamboo skewers, limed and salted…ready to eat!"
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