Melon Salsa



Serving size

1/4 cup (makes 2 cups)
30 Minutes
4 hours

This recipe can be multiplied and divided by 2. Keeps in the refrigerator for 24 hours at the most.

Melon Salsa


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


Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder.

Chill at least 4 hours.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe is a variation on the Mango Salsa recipe. Try your own combination of fruits in salsa!

"If food is poetry, is not poetry also food?"

Joyce Carol Oates, Author