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One seedless watermelon - Average sized, not the personal size.
1 cup fresh squeezed lime juice (reconstituted is OK too).
1/4 cup hot pepper sauce - Tobasco or Tobasco type.

Cut watermelon into quarters lengthwise then slice each
quarter into 1/2 inch thick slices then cut each of those
slices in half. The idea is to have slices that are pointed
at one end and rind on the 'fat' end for holding to dip.
Labor intensive but pretty when arranged on a platter. Mix
the lime juice with the hot pepper sauce and put into a
serving container wide enough to dip 1/3 to 1/2 (depth) of
the pointed end of a melon slice into. I've found that the
slice can be dipped at an angle to get just enough of the
dip on the melon to taste but not enough to be too spicy or
tart. Unfortunately, the dip needs to be stirred often
(dipping the melon into it does this) to keep the lime and
pepper sauce mixed so that people can get the whole taste
experience.

You can also cut the melon up into chunks and provide forks
for dipping the chunks but it doesn't have the same
presentation wow factor of the sliced melon. Just as tasty
and refreshing on a hot summer day.

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