Watermelon Chow Chow

By Millie Peartree

Updated October 11, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4(171)
Comments
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It’s spicy, it’s sweet, it’s tangy. A perfect condiment, watermelon chow chow has a bright freshness and a gentle crunch that mellows with time. It renders a sweet and spicy kick to anything it’s spooned over, whether you’re serving it with grilled meats, like hot dogs or hot links, or collard greens.

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Ingredients

Yield:4 cups (about 2 tablespoons per serving as a condiment)

  • ½ cup granulated sugar

  • ¼ cup dried hibiscus

  • 1 ½ pounds watermelon, rind removed, cut into ½-inch pieces (about 3 cups)

  • ¼ cup chopped and seeded English cucumber

  • ¼ cup chopped red onion

  • ¼ cup pickled jalapeños, chopped, plus ¼ cup pickled jalapeño brine

  • 1 teaspoon lemon juice

Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare the hibiscus simple syrup: Add the sugar and ½ cup water to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Off heat, stir in the hibiscus, and let steep for at least 15 minutes. Strain into a glass jar and seal tightly with a lid. (Hibiscus simple syrup will keep, refrigerated, for about 1 month and is great in cocktails or seltzer.)

  2. Step 2

    In a bowl or a quart container, combine the watermelon, cucumber, onion and jalapeños. Mix until thoroughly combined.

  3. Step 3

    Add jalapeño brine, lemon juice and ¼ cup of the hibiscus simple syrup to the watermelon mixture, and mix to combine.

  4. Step 4

    Serve immediately, or cover and refrigerate for about 15 minutes. Serve as a condiment on hot links and greens, or as a relish.

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Ratings

4 out of 5
171 user ratings
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Comments

D. Ward

Make ahead tip: Watermelon lets off lots of water, water so keep those cubes separate from everything else and drain right before you mix in to serve.

elinde

I order dried hibiscus from a great CO-based spice company, Savory Spice, for anyone wondering where to source it. Often have free shipping specials.

ASB

Regarding dried hibiscus, check your local Hispanic market or the Hispanic foods section of your supermarket. If your area has a significant Latino population, you'll likely be able to find flor de jamaica for much cheaper than ordering it online. Slightly less cheap option: check the herbal teas for plain hibiscus tea (a couple bags would probably work fine for infusing syrup), or if you have a local tea shop they may have it in bulk. It makes a wonderfully tart tea, especially great iced!

Tony Mac

Fresh jalapeños, and no brine, make this recipe brighter. If you or your guests are pepper-heads, habaneros with their citrus overtones would be wonderful. This recipe is always a hit.

Tony Mac

Fresh jalapeños, and no brine make this recipe a little brighter. If you or your guests are pepper-heads, I bet the cirtrusy

Lex

Beautiful edible dried hibiscus leaves? Amazon! Amazon! Amazon! Amazon! To name just one of many suppliers.

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