Ingredients

• 1 tablespoon fennel seeds
• 2 teaspoons kosher salt
• 12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon
• 6 lime wedges

Instructions

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. 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. Serve with lime wedges.