I conceived this recipe not from anything original but rather from the way my Goan family thinks the best way to drink/eat a watermelon is. I can imagine people from around here (U>S>A) jaw hanging down to the ground watching my father sprinkle salt on a watermelon before serving it to us to eat. It’s the Indian way to take in-season fruit and vegetables and add seasonings to it. Not because they lack flavour but because after a while, you will easily tire of the same old same juice-dripping-down-your-chin-deep-burp-from-excessive-fruit-intake. The salt, chaat masala and chilli powder are the merry brigade of fruit flavour enhancers. They provide variety for your every fruit-eating experience all through the year. And in a country where there are more than one seasons for the same fruit, you need it. Trust. Even though I live in a one-summer place now, I don’t think twice about shuffling for my dabba of chaat masala. You should too.
You can make this recipe two ways: One with a blender and one without. I have you covered blenderless people. We are a team!
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