Melon Salsa
Servings
8Serving size
1/4 cup (makes 2 cups)
COOKING TIME
30 Minutes
CHILLING TIME
4 hours
This recipe can be multiplied and divided by 2. Keeps in the refrigerator for 24 hours at the most.
![Melon Salsa](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/melons.jpg)
Ingredients
6 ounces Fresh cantaloupe (peeled, seeded, and diced) |
4 ounces Honeydew melon (peeled, seeded, and diced) |
1/4 cup, chopped White onions (red onion) |
1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
1 Tbsp Lime juice, raw |
1/8 tsp. Salt |
1/8 tsp. no salt added chili powder |
Instructions
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder.
Chill at least 4 hours.
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
This recipe is a variation on the Mango Salsa recipe. Try your own combination of fruits in salsa!