- 1 tablespoon fennel seeds
- 2 teaspoons kosher salt
- 12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon
- 6 lime wedges
1. Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes.
2. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon.
3. Serve with lime wedges.