Would you like to view the UK edition of this site?

View UK Edition

Crazy Watermelon

Crazy Watermelon

Hey It's Priscila

Create a free account with Tastemade to save recipes and videos!

Loaded with watermelon, cucumber, mango and assorted Mexican candies, this refreshing dessert truly is crazy.

Recipe

email

Email

Crazy Watermelon
Servings:

serving time10

Ingredients

  • 1/2 small, seedless watermelon

  • 1 cucumber, chopped

  • 1 mango, chopped

  • Handful of peanuts

  • Salsaghetti candy

  • Chaca-Chaca candy, chopped

  • Medium Skwinkles

  • Marimbas lollipops

  • 4 to 5 sour gummy worms

  • 1 lime, juiced

  • Chamoy sauce

  • Tajin

Instructions

  1. Use a melon baller to scoop little balls out of the watermelon half, being careful not to pierce through the rind. Once it's is balled out, place most of the balls back in the watermelon half.

  2. Add the the cucumber and mango. Top with peanuts, Salsaghetti and Chaca-Chaca. Place Swkinkles on skewers and stick them into the watermelon, followed by lollipops. Add a few gummy worms, then squeeze lime juice over the watermelon.

  3. Top with a drizzle of chamoy and a sprinkle of Tajin. Enjoy!

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Transcript

- What's up guys it's Priscilla and today I have for you my sandia loca or my crazy watermelon. This is so good. It has a bunch of fruit, bunch of lime, bunch of chamoy, chile, candy. I mean what more could a Mexican ask for? I love this so I really hope you enjoy it as well and yeah let's get started. So the first thing we're gonna do is cut our watermelon in half very carefully. Now we're gonna take the bigger half, which I think is this one and with a melon baller we're gonna go ahead and start making our little balls. And for now you can go ahead and place them in a little bowl. So now that we're done with the watermelon, we're gonna set this aside and we're gonna start chopping up our cucumber and mango. So I usually cut it a little smaller than bite size just because it's more comfortable to eat. But I mean, you can cut 'em any size you want. And now our mango. I'm not the best at chopping up mango. I do it the hard way. So now that we have these big pieces, with a smaller knife, we're gonna peel them very, very carefully. Now that they're all peeled we can go in with a big knife again and just chop 'em up. So now all our fruit is chopped up we're gonna go back to the hollowed out watermelon and we're gonna fill it up with the melon balls. Something like that. Not completely filled up just so that everything else fits in it as well. Now we're gonna put in the cucumbers and the mangoes. Now we're gonna go in with our peanuts. This gives it a really nice crunch plus they're kind of salty. Now we're gonna go with salsaghetti. This is gummy, it's spicy, it's sweet. So we're gonna go ahead place these on top. Now for our chaka chaka. They're tamarind flavor but sweet and salty. So what we're gonna do is chop 'em up real quick. So many delicious flavors. It just adds such a good taste to basically anything. Now we're gonna take our squink-lettes, these are also chamoy flavored. I think they have a little filling that's also chamoy flavored. So what we're gonna do is take our little skewers and stick them inside. Doesn't have to be all the way, something like that is good, and we're gonna stick 'em on the skin of the watermelon, like that. And now we're gonna take our watermelon lollipops and we're also gonna stick 'em all around the watermelon. So now we're gonna take our sour gummy worms and place them on top, just a few of them. Now that we have those, we are going to cut up a lime. We're gonna squeeze all the juice on top. Oh these are juicy. And I usually like to do one whole lime so the other half. Now my favorite part, chamoy is like the best candy Mexican salsa there is. This with anything, with chips, fruit, literally anything, in micheladas, so so so good. So we're gonna drizzle some of that on top. Try not to make a mess. Oh my God it looks so good. You don't have to do as much as me if you don't like spiciness or chamoy in general that much. But I love it. And for the last touch, we're gonna sprinkle some Tajin on top, which is chili powder, but it's the best one there is. So, again, I like to go crazy with this. And bam there you have it, your crazy watermelon, or sandia loca as Mexicans say it in Spanish. We really really love this. Basically anything with fruit, chili, lime, chips. There's no chips in here but also with chips, so good. So I hope you make 'em and I hope you really, really, really, really love it.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder