Begin by selecting a perfectly ripe mini watermelon or one-quarter of a large one. Slice the watermelon into wedges or bite-sized cubes, aiming for uniform sizes.

In a small mixing bowl, combine freshly squeezed lime juice, olive oil, honey, and salt. Whisk until smooth, about 30 seconds.

Finely chop the jalapeño and add it along with chopped cilantro to the dressing. Mix well.

Arrange the watermelon on a serving platter. Drizzle the dressing generously over the fruit or toss the cubes in a bowl with the dressing.

Finish with flaky sea salt and extra chili flakes. Serve immediately.