Chili-Lime Melon Mix

A recipe from Georgia Department of Education School Nutrition

This recipe gives fresh melons a zesty, spicy kick with chili powder and lime juice.

No bare hand contact with ready to eat food.

Remove stickers from watermelon and honeydew, if needed. Rinse melons in cool, running water.
Cut the rind from the melons. Scoop and discard seeds and pith from honeydews. Cut the watermelon and honeydew melons into medium bite-size pieces.
Place cubed melons in a large mixing bowl.
In a separate mixing bowl, combine the lime juice, chili powder, and lime zest. Whisk to blend.
Pour the lime dressing over melons and gently toss to fully coat the fruit.
Place in 4-inch skinny pans or 4-inch half hotel pans for service.

Evenly distribute remaining lime dressing from the bowl by pour over melons in serving pans.

Finish this recipe by removing stickers from whole limes, if needed. Wash limes under cool running water.
Using sectionizer, cut limes into 6 wedges.
Garnish the pans of chili-lime melons with lime wedges.
Cold hold, covered, for service.

Hold at 41°F or below.

This recipe does not need to be batched throughout service. The flavor enhances over time and this recipe can be prepared early.