Try this recipe for Thai watermelon salad, then check out our refreshing watermelon juice, grilled halloumi salad and fruit salad.

Cook's tip: It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer


  • 3 tbsp palm sugar or soft brown sugar
  • 5 tbsp fish sauce
  • 2 cloves garlic, roughly chopped
  • 3 bird’s eye chilli
  • 1 1/2 lime, juiced
  • 500g watermelon, seeds removed and cut into chunks
  • 1 tbsp roasted peanuts, roughly chopped
  • a handful of leaves mint, shredded
  • a handful of leaves Thai basil, shredded


  • STEP 1

    Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!


Adam Bush Chef Portrait
Adam BushDeputy food editor

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