Melon Salsa

Servings

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.

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.

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Click on the icon for information.

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

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

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

This is a low sodium recipe.

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

Joyce Carol Oates, Author