We fell in love with watermelon served with lime and chile in Sayulita, a Mexican surfing village near Puerto Vallarta. After an afternoon surf session, we headed to the main square for well-earned margaritas, only to be distracted by a cart piled high with freshly sliced, brightly colored fruits. Served in plastic cups and doused with lime and chile, this street snack was one of the best post-surf bites we ever had (seawater up our noses and all). Here, we deconstruct it to create a party-friendly, build-your-own appetizer. If watermelon is out of season, cucumbers and mangoes are excellent substitutes.

Watermelon and Jicama with Lime, Chile and Sea Salt
Makes four servings

½ medium watermelon, chilled and cut into 2- to 3-inch pieces
1 large jicama—chilled, peeled and cut into 2- to 3-inch pieces
Juice of 2 limes
3 tablespoons Mexican chile powder
3 tablespoons flaky sea salt

On a serving plate or board, arrange the watermelon and jicama pieces. To serve, set out three small bowls: one with the lime juice, one with the chile powder and one with the sea salt. Guests will dip the watermelon and jicama into the lime juice and then into the sea salt and chile powder.