Cinco de Mayo is the perfect opportunity to indulge in Mexican-inspired dishes, dips and drinks. This year, put a tangy twist on your festive favorites with a refreshing new flavor.

Watermelon is a versatile fruit with a flavor profile that pairs perfectly with many of the ingredients in traditional Mexican dishes. Sweet and juicy watermelon is a great way to cut the heat of spicier foods, and its texture lends an unexpected, satisfying crunch in dips such as chunky salsas.

Although about 200-300 varieties of watermelon are grown in the United States and Mexico, there are about 50 varieties that are most popular. The five best-known types of watermelon include: seeded, seedless, mini, yellow and orange.

Watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew. Watermelon is 92 percent water, which makes it a good option for hydrating your body.

Whether you’re hosting a Cinco de Mayo-themed party or simply looking forward to an inspired meal at home, get an early jump on summer and let watermelon be your star ingredient.

Baja Fish Tacos & Watermelon Guacamole

Makes 12-16 tacos

2 medium avocados, peeled and chopped

2 tablespoons lime juice

2 teaspoons diced jalapeno pepper (or to taste)

1/3 cup chopped cilantro

2 medium garlic cloves, minced

1 can (4 ounces) diced green chilies, drained

2-1/2 cups diced watermelon, divided

Salt, to taste

Cooking spray

1-1/2 pounds cod

Chili powder

12-16 corn tortillas

3-4 cups commercial coleslaw mix (shredded cabbage and carrots)

1/2 to 1 cup commercial salsa

For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeno, cilantro, garlic and chilies and mix thoroughly. Add 1-1/2 cups diced watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.

For fish, heat oven to 350 degrees. Spray cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt.

Bake for 12-20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces.

Heat tortillas on grill or griddle. Top each with few pieces of fish, 1/4 cup coleslaw mix, heaping spoonful of guacamole, tablespoon of salsa and few pieces of remaining diced watermelon.

Watermelon Cilantro Salsa Tropical

Makes 8-12 servings

2 cups chopped seedless watermelon

1 cup chopped fresh pineapple

1 cup chopped fresh mango

4 limes (juice only)

1 cup trimmed and chopped scallions

1/2 cup chopped fresh cilantro

Salt and pepper, to taste

Toss all ingredients in mixing bowl and season with salt and pepper just before serving.

Southwest Salsa Bowl

1 round, seedless watermelon

Dry erase marker

Utility knife or carving knife

Ice cream scoop or other large spoon

Fire and Ice Salsa (recipe below)

Chips, jala-penos, cilantro and lime, for garnish

Wash water-melon and pat dry. Use dry erase marker to trace design around middle of watermelon. Use utility knife to carve design (copy design in photo).

Split watermelon in half, and use scoop to carve out flesh. Choose flat area of rind on other watermelon half to trace and carve out lizard design (copy from image in photo).

Fill bowl with salsa. Garnish with lizard, chips, jalapenos, cilantro and lime.

Fire & Ice Salsa

Makes 3 cups

3 cups seeded and chopped watermelon

1/2 cup green peppers

2 tablespoons lime juice

1 tablespoon chopped cilantro

1 tablespoon green onion

1-2 tablespoons jalapeno peppers

Combine ingredients; mix well and cover. Refrigerate 1 hour or more.

All materials courtesy of Family Features. For more recipes featuring low-calorie, no-fat watermelon, visit www.watermelon.org