Active Time

　　10 min

　　Total Time

　　20 min

Ingredients

　　1 tablespoon fennel seeds

　　2 teaspoons kosher salt

　　12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon

　　6 lime wedges

　　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.