Add the diced watermelon, blueberries, chopped dill pickles, and thinly sliced jalapeño to a large bowl.
In a small bowl, whisk together the pickle juice, lime juice, honey, chili powder, Tajín-style seasoning, and salt.
Pour the dressing over the fruit and pickle mixture.
Toss gently so the watermelon stays juicy and the blueberries do not get crushed.
Spoon the mixture into small plastic cups, glass cups, or mini jars.
Chill for 15–20 minutes before serving.
Right before serving or photographing, sprinkle extra chili powder or Tajín-style seasoning on top.
