Sandia Loka

Ingredients:

• 1 watermelon
• 1 pineapple
• 8 strawberries
• 1 mango, thinly sliced
• 1 jicama, peeled and cut into sticks
• 0.5 cup chamoy
• 2 tbsp tahini spice mix + extra for sprinkling
• Juice of half a lemon
• A few drops of hot sauce
• Tamarind candies, for decoration
• Special equipment: star-shaped cookie cutters; 15cm long bamboo skewers.

Preparation:

1. Cut a small slice from the base of the watermelon to keep it from falling over, then cut it in half horizontally. Cut four stars from the top half of the watermelon, and set the rest aside for another use.
2. Cut 4 stars out of the pineapple flesh. Cut the remaining flesh into 2.5 cm cubes.
3. Using a knife, draw two lines down the center of the bottom half of the watermelon to create a strip of flesh. Using a large spoon, scoop out the flesh from both sides of the strip and cut into large chunks.
   
   

   Chef's Notes

   
   Chamoy is to Mexican cuisine what miso is to Japanese cuisine. It's an umami-flavored sauce made from pickled fruits. It's added to everything from jicama to nachos. Originally from China, this sauce arrived in Mexico in the 17th century, but it only became widely popular in the 1990s.
   
   Tajin is another popular Mexican seasoning. It's a spice blend made from chili peppers, salt, and lime. Although not very spicy, tajin adds a rich flavor to dishes!
4. Fruit on skewers:
   
   Thread 4 strawberries onto two 6-inch bamboo skewers. Thread each watermelon star onto a bamboo skewer. Thread each pineapple star onto a bamboo skewer. Place the watermelon chunks, pineapple pieces, mango pieces, and jicama sticks in a large bowl. Add the chamoy, tahini, lemon juice, and hot sauce and toss to combine.
5. Arrange the fruit in the watermelon cavities. Then garnish with fruit skewers and tamarind candies. Sprinkle with tahini and serve.
   
   Note
   
   Both chamoy and tajin can be found at most Mexican markets or online.