Preparation

1. Wash and dry watermelon before cutting in half through the middle (not stem to stem). Place one of the melon halves cut side down and slice into 1-inch wide slices, leaving them all standing side by side. Rotate the melon 90 degrees to make 1-inch slices the other way. Repeat with the other half. Pull apart the sticks and chill until ready to eat.
2. In a small bowl, stir together the vanilla yogurt and cinnamon. Cover and chill until ready to serve.
3. Wash a lime and remove the zest (just the green outer peel - not the white pith) with a grater over a plate or piece of parchment (or wax) paper. Set aside and allow to dry for a few hours or overnight. In a small bowl, combine the dried lime zest with the salt and chili powders. Set aside until ready to serve or store in a covered container.
4. To serve, place the watermelon sticks on a platter, the sweet yogurt dip in one bowl and the spicy dip in another bowl. Enjoy!