I’ve picked up a fun opportunity writing about unique foods for the quarterly Jacksonville Dietetic Association Journal. For the August publication we wanted to have a summer theme, so in line with all of the refreshing melon many of us crave in the summer, I thought I’d highlight a lesser-known melon: Canary melon. I wrote about it last Friday in the Friday Feature: Canary Melon, but I of course had to share with you all the delicious Melon Salsa recipe I created to go along with the article. I hope you enjoy it!
Melon Salsa
- 1.5 cups diced melon
- 1 cup diced bell pepper
- 1/4 cup minced red onion
- 1 Tablespoon finely diced jalapeno (seeds and membranes removed)
- 1 Tablespoon chopped cilantro
- 1 Tablespoon lime juice
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon finely minced garlic
Once everything is chopped, diced, minced and juiced, combine everything and stir to make sure the juice and spice flavors incorporate over all the fruit and vegetables.
That’s it, it’s that easy! Based on a couple ways that I’ve tried it, here are some serving suggestions that I enjoyed:
With some whole wheat tortillas turned baked chips (broiled with a little PAM and sea salt until toasted), or whole grain pita or tortilla chips:
On a salad! This makes a really delicious, fresh topping for fresh grilled chicken or fish. I’ve tried it with some grilled tilapia and as seen here on grilled chicken on top of a spinach salad. I also added a little to another salad with black beans and avocado – delicious!
I’m sure there are many ways this salsa can be enjoyed and adapted. Maybe with a mix of melon and peaches or mango? Even pineapple! You’re only limited to your imagination – be creative and play with flavors you like!
I can attest to it’s deliciousness!
Great recipe my love