- Stir to combine thoroughly.
- Season to taste with kosher salt and freshly cracked black pepper.
- With a melon baller scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom.
- Repeat this process until all the watermelon cups have been hollowed out.
- Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.
Make the filling:
- Add the diced jicama, peaches, jalapeno, cilantro, and lime juice.
- Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown.
- Season to taste with kosher salt and freshly cracked black pepper.
- Set aside.
Make the cream sauce:
- To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta.
- Stir to combine thoroughly.
- Season to taste with kosher salt and freshly cracked black pepper.
Fill each of the watermelon cups with the fruit salad.
Garnish with a little dollop of cream and a small cilantro leaf.
Serve and enjoy!
