Melon Salsa

Photo: Iain Bagwell

Charentais has orange flesh, but you can use any orange- or green-fleshed melon for this salsa--just not watermelon, because its flesh is too fragile and watery. This salsa is great with grilled chicken or pork.

Yield: Makes 1 cup
Total:
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 44%
  • Protein: 0.8g
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.8g
  • Sodium: 263mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 cups diced orange-fleshed melon, such as Charentais (1/4- to 1/2-in. cubes)
  • 1 cup diced cucumber (1/4- to 1/2-in. cubes)
  • 1/2 cup finely chopped red onion
  • 1 serrano chile, stemmed, halved, and sliced
  • 1/2 cup roughly chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt

Preparation

  1. Mix all ingredients together in a medium bowl.
  2. Make ahead: Up to 1 day, covered and chilled.
  3. Note: Nutritional analysis is per 1/2-cup serving.
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