Sweet-and-Spicy Watermelon Cups
For dessert, watermelon takes on the classic Mexican pairing of chocolate and cinnamon, as well as zesty lime.
- Yield: Makes 8
Source: Martha Stewart Living, August 2006
- 2 tablespoons sugar
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon coarse salt
- 1 small seedless watermelon (about 4 pounds), cut into 2-by-1-inch pieces
- 4 ounces dark chocolate bar, broken into 8 pieces
- 1 lime, cut in 8 wedges
- 8 cinnamon sticks
Stir sugar, cayenne pepper, cinnamon, and salt in a small dish; set aside.
Divide watermelon among 8 glasses; Tuck a piece of chocolate, a lime wedge, and a cinnamon stick into each glass. Refrigerate, covered, until ready to serve, up to 4 hours. To serve, sprinkle each with 1/2 teaspoon sugar mixture. Serve with remaining sugar mixture on side.