Wash the watermelon: Rinse the watermelon under cool water and dry it well. Place it on a large cutting board and trim one end if needed so it sits flat.
Remove the rind: Cut off the top and bottom, then carefully slice away the green rind and white pith, leaving mostly red watermelon flesh.
Slice into slabs: Cut the peeled watermelon into 1/2-inch-thick slabs. Keep the slices even so the fries hold their shape.
Cut into fries: Use a crinkle cutter to cut the slabs into 2–3 inch fry-shaped sticks. A sharp knife also works if you don’t have a crinkle cutter.
Drain or chill: If the watermelon is very juicy, drain the fries in a colander for 5–10 minutes. Chill until ready to serve.
Make the dip: Blend Greek yogurt, strawberries, honey, lime zest, and a tiny pinch of salt until smooth. Add more yogurt if the dip is too thin.
Serve: Arrange the watermelon fries on a platter with the dip. Add mint, lime wedges, or Tajín right before serving. Serve cold.
