Watermelon Pickle

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By Joan MacIsaac

This simple and refreshing condiment goes wonderfully with BBQ and grilled meats. For a crunchy, crisp texture the

ingredients should be tossed together just before serving.

Makes 6 cups.

1 small watermelon

2 Tablespoons lime juice, fresh squeezed

¼–½ teaspoon cayenne pepper

1 teaspoon coarse sea salt

¼ cup cilantro leaves, coarsely chopped

Lime wedges for garnishing

1. Cut the watermelon into ½–inch cubes, yielding 5–6 cups and transfer to a bowl.

2. Gently toss the watermelon with ¼ teaspoon cayenne pepper, lime juice and salt. Taste for heat and adjust the heat as needed.

3. Sprinkle with the cilantro and serve with the additional lime wedges on the side.