Watermelon Som Tam is what happens when Georgia sweetness meets Bangkok heat.
This isn't your poolside fruit plate. This is Thai salad architecture applied to summer's heavyweight produce — sour lime juice, serrano fire, fish sauce funk, and peanut crunch pounded into irregular watermelon planks. The result: sweet, salty, spicy, and savory in one buzzing bite that lingers. Solo side dish or build it out with poached shrimp.
🍴 INGREDIENTS: • 3 large limes, halved • 1 serrano chile, thinly sliced • 3 Tbsp. light brown sugar • 2 Tbsp. salted roasted peanuts, plus more chopped for serving • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt • 2 lb. watermelon, rind removed, cut into irregular 2"–3" pieces • 3 Tbsp. fish sauce • Mint leaves and/or cilantro leaves with tender stems (for serving)
🥄 METHOD: 1. Squeeze juice from 3 large limes into a small bowl; set juice aside. Place spent lime halves in a large resealable plastic bag and add serrano chile, brown sugar, peanuts, and salt; seal bag. Gently smash with a rolling pin until chile and peanuts are coarsely crushed. 2. Open bag and add reserved lime juice, watermelon pieces, and fish sauce. Reseal bag and shake to combine. 3. Transfer watermelon along with any bits and juices to a large shallow bowl. Top with mint and/or cilantro leaves and more chopped peanuts.
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