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21 August 2015

A light and healthy snack or appetizer recipe made with watermelon, jicama, cucumber and serrano chili peppers.

This is my sort of appetizer or dessert. I can’t really decide which category to place these, so I’m placing them in both. They are fresh and healthy and all natural and are at home on an appetizer platter or on the dessert table.

You might not think of chili peppers for dessert, but they are actually an excellent addition, especially when you want something crunchy and light.

These were inspired by a classic Mexican combination – Cucumbers with Chili and Lime. Talk about a tasty appetizer/snack. We’ve been to Mexico several times and have enjoyed different variations of these types of snacks, served in cups or on tiny skewers, always dusted with chili powder, though the ingredients vary slightly.

You can easily include other fruits, like pineapple, mango, avocado. Go with your flavor preferences.

It is quite a bit like a salad skewer, a tasty single bite with just a bit of zing from the tangy lime juice and the chili powder sprinkling. If I had it my way, I would have dashed on a bit of ghost pepper powder or Moruga powder – Reaper?

Yes! – but that would have been a little too hot for Patty, so I used chile piquin, though a more common cayenne powder or paprika would do.

Note that the serrano peppers aren’t on this particular skewer. I left them on the plate so that the person eating one could elect whether or not to skewer a pepper slice.

Whoever left one off meant more for me! I love serranos! Just look at how juicy these babies are?

Mexican Street Snacks on a plate, ready to serve

Try Some of My Other Popular Snack and Appetizer Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Mexican Street Snacks
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins

A light and healthy snack or appetizer recipe made with watermelon, jicama, cucumber and serrano chili peppers.

Course: Appetizer, Snack
Cuisine: Mexican
Servings: 15
Calories: 41 kcal
Author: Mike Hultquist
  • ¼ medium sized watermelon
  • 1 jicama peeled
  • 1 medium cucumber
  • 2-3 Serrano peppers chopped into rings
  • Juice from 2-3 limes as needed
  • Chili powder for dusting
  1. Scoop the watermelon into tiny balls. I used a ¼ teaspoon measuring spoon for mine. Set them into a large mixing bowl.
  2. Chop the jicama into small squares roughly the same width as the watermelon balls. Set into the mixing bowl.
  3. Slice the cucumber into rings about ¼ inch thick, then quarter them. Into the mixing bowl they go.
  4. Add lime juice and toss to coat.
  5. Spear a watermelon ball, a slice of jicama, and a couple ofcucumber quarters on toothpicks. Have fun and vary up the order.
  6. Set onto a serving plate and dust with chili powder.
  7. Top with sliced serrano peppers and serve.
Nutrition Facts
Mexican Street Snacks
Amount Per Serving
Calories 41
% Daily Value*
Sodium 2mg0%
Potassium 179mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Vitamin A 460IU9%
Vitamin C 15.9mg19%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.



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