- Dish type
- Fruit starters
A cantaloupe and honeydew melon salsa that is great for fish or chicken. Try this melon salsa as a fresh accompaniment at your next dinner party.
6 people made this
- 3 tomatoes, seeded and finely diced
- 1/2 honeydew melon, peeled and finely diced
- 1 cantaloupe melon, peeled and finely diced
- 1 red onion, finely chopped
- 1/2 jalapeno or gree chilli, minced
- 25g chopped fresh coriander
- 3 tablespoons fresh orange juice
- 70g almonds, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min
- In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe melon, red onion, chilli and coriander. Stir in the orange juice, almonds, salt and lime juice. Chill for at least 4 hours before serving for best flavour.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
by JOHN F
The cilantro adds a flavor that sets the recipe apart. The melons, when ripe, and the salsa is served chilled really is delicious. I've also usede green chili peppers with the recipe, as some find the Jalapeno a bit too hot-18 Jul 2004
Every time I serve this, several people ask for the recipe. It is a great side for a summer cookout and is best if you make it ahead and chill over night so all the flavor mingle. Serve it immediately out of the fridge for a great hot and cold effect.-25 May 2007
Grilled Mahi-Mahi with Avocado-Melon Salsa
Jamaican jerk seasoning — a blend of chiles, thyme, garlic, onion, and spices — gives the grilled fish a reddish-brown finish. It's a supermarket staple now look for it in the spice aisle. Serve with: Rice salad and grilled squash.
Add to collection
Add to menu
- 2 cups melon, honeydew, cantaloupe or watermelon (seeded and chopped fresh, use one kind or a combination)
- 1 cup cucumber (peeled, seeded and chopped)
- 1/4 cup onion, red or white (chopped)
- 2 cilantro or mint, fresh (2 Tablespoon, chopped, optional)
- 1/2 jalapeño (seeded and finely chopped, or hot sauce to taste)
- 1/4 cup lime juice or lemon juice
- 1 tablespoon sugar, white or brown
1. In a medium size bowl, stir together all ingredients.
2. Taste and season with more lemon or lime juice, sugar if needed.
3. Cover and chill for at least 30 minutes. Serve with grilled or broiled fish or chicken.
Ripe or Not? How Tell if a Melon is Ready to Eat
With the skin of melons being so thick, it can be hard to determine whether it is ready to eat. The best tip? Keep your eyes peeled for a symmetrical melon, with generally no soft areas or blemishes. Another tip? Give your melon a quick knock as if you were knocking on a door. If it sounds dull, it is most likely very ripe and juicy. Melons can also be determined ripe or not by their smell. If you sniff a melon, they should have a sweet, fragrant smell at their ripest. If not, leaving your melon on the counter for a day or two should do the trick.
Melon salsa recipe - Recipes
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Yield: 4-6 servings
• 1 jalapeño, seeded, stemmed and chopped
• 1 shallot, peeled and chopped
• 1 green onion, sliced
• 1/2 green bell pepper, seeded and chopped
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh squeezed lime juice
• 1/8 teaspoon salt
• 1/2 cantaloupe, peeled, seeded and cut into chunks (you can use other types of melon if desired)
1. Place all ingredients in a blender except cantaloupe. Process until ingredients are blended.
2. Add cantaloupe chunks, cover and process until the melon is coarsely chopped.
3. Drain off any excess liquid and serve.
Excellent as a dip for chips. Instead of chips, use celery sticks, cucumbers cut into 1-inch sticks, carrot sticks, etc.
Serving Size: 1/4 of recipe (108 g)
Servings Per Recipe: 4
Amount per serving
Calories from fat 3
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 85 mg
Total Carbohydrates 9 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g
Vitamin A 55%
Vitamin C 80%
Melon Wedges With Sumac, Lime, and Chiles
Spice up the warm-weather fruit (literally) with seasoning, citrus, and a bit of heat.
watermelon, honeydew, and/or cantaloupe wedges
serrano pepper, thinly sliced
Arrange melon wedges on serving platter and scatter serrano pepper over them. Squeeze lime juice over melon and sprinkle with ground sumac and flaky sea salt. Serve with additional lime wedges, sumac, and salt if desired.
Nutrition per serving: 40 cal, 1 g pro, 10 g carb, 1 g fiber, 8 g sugars (0 g added sugars), 0.5 g fat (0 g sat fat), 0 mg chol, 319 mg sodium
Total time: 10 mins
Serves: makes approximately 1 cup
Dietary preferences: Vegetarian, Vegan, Nut-free, Gluten-free, Dairy-free
- ½ medium red capsicum, finely diced
- ¼ small red onion, finely diced
- ½ medium cucumber, deseeded, finely diced
- ¼ rockmelon, diced (1cm)
- 1 small fresh red chilli, deseeded, finely diced
- 1 tbsp chopped parsley
- ½ lime, juiced
- Salt and pepper, to taste
- In a large bowl, gently mix together the capsicum, onion, cucumber, melon and chilli.
- Add the parsley, lime juice and season with the salt and pepper.
- Toss gently to combine cover and chill until ready to serve.
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.
- 2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon
- 1 cup chopped, seeded cucumber
- ½ cup chopped orange or yellow sweet pepper
- 1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- 3 tablespoons lime juice (Juice from 1 lime)
- 1 tablespoon honey or packed brown sugar
In a medium bowl combine melon, cucumber, sweet pepper, corn, cilantro, and onion. In a small bowl whisk together lime juice and honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving.
Tips for the Best Salsa Every Time
1. Start with Very Good Ingredients
Salsa is a pretty simple condiment to make, and with so few ingredients, every flavor shines through. So it’s important to start with high-quality produce, since you’ll really taste it. Summer is the best time to make salsa: Head to your local farmers’ market and pick the ripest, juiciest tomatoes you can find for your base. Ditto any other fruit that’s going in.
2. Taste as You Go
This is a cardinal rule of cooking in general, but it still applies when you’re assembling a no-cook salsa. The only way to know what you need to add is to taste.
Take a tiny nibble of your hot pepper if it’s much spicier than you expected, add less of it to the recipe. Same goes for your onion. (Pro-tip: Wearing gloves is a good idea when dicing hot peppers.)
If your tomatoes aren’t great, you might need more salt and lime juice than you planned on—if they’re truly bland, you might even want to roast them to give them more dimension and sweetness and switch to a blender salsa instead of a raw, diced style.
If you’re making our Mezcal Salsa Borracha recipe (shown above), one tablespoon of mezcal might not make enough of an impact for you, but taste before you decide to add any more.
3. Get Crazy with Your Add-Ins
Sure, a basic salsa has the usual suspects: tomatoes, lime, onions, peppers, cilantro, and garlic. But don’t feel constricted by that. We love getting creative with our salsa flavors, especially in the summer when produce abounds. It’s a great time to go heavy on the sweetest stone fruit specimens or most terrific tropical fruit you can find.
For a creamy element, try adding avocado. Or, for extra crunch, add diced jicama, celery, fresh corn kernels (they’re super sweet when raw and in season), cucumber, or even lettuce (chef Gabriela Cámara’s secret for salsa verde cruda).
4. Use a Sharp Knife
A sharp knife is a necessity in the kitchen, and you’ll really appreciate it for making raw salsa a sharp blade makes it easy to chop, while a dull blade will crush, mash, and bruise ingredients. (It can even make you cry more when chopping onions!)
8-Inch Chef's Knife, $89 at Made In
A chef's knife is super versatile.
Strawberry Melon Salsa Fresca
Warm weather entertaining is by far the most fun in my opinion there’s just a more relaxed and casual feel to summer get-togethers that puts everyone at ease ( including the host and hostess). And with Memorial Day just around the corner marking the unofficial start of the summer, there are lots of parties, picnics and barbeques yet to come!
When it comes to what to make or bring along, I’m partial to a fresh and easy appetizer like chips and salsa a sweet and savory melon salsa to be exact.
Nothing’s better than fresh ripe fruit when it’s in season so why not put it to use making salsa? There’s no saying salsa has to contain tomatoes.
This melon salsa fresca is made of strawberries, watermelon and cantaloupe and is a wonderfully refreshing twist on an old party favorite. The sweet and juicy fruit macerates in a combination of tart lime juice and zippy jalapeno pepper along with plenty of fresh cilantro and mint for a spicy fresh take on the usual tomato salsa. A good sprinkling of sea salt is all you need to bring all the flavors together and create a unique salsa bursting with the tastes of summer.
It’s an enticing mix of sweet and savory flavors that goes so well with the crunch of salty tortilla chips. (Speaking of chips, there are really great grain-free options out there these days. This one and this one are two of my favorites.)
Perfect for picnics, barbecues or backyard grilling, it’s a warm weather party essential you’ll be glad to have on hand this summer and with just a handful of ingredients, there’s no excuse not to make a batch for your next party.