Make melon salsa.
I made this a while back, when we were still getting boxes from our CSA. I like melons, but I don’t love them. I probably would order the healthy side of fruit option with a sandwich instead of fries a lot more often if it wasn’t usually just a big pile of cantelope and honeydew chunks, with a half a strawberry thrown in so that they can actually argue that it is indeed a fruit salad.
This however was a wonderful way to use up the very gorgeous melon we got from Eatwell. I’m not sure exactly what kind of melon it was, as the outside skin was a gorgeous shade of yellow, but the inside tasted like cantelope.
I think this recipe would work with any basic cantelope or honeydew type of melon, though I think watermelon would be too watery.
I found this recipe on the always amazing blog, Smitten Kitchen, who in turn based hers on a variation in Gourmet. I changed things up a bit using what I had in the fridge, and brought it to a barbeque with some tortilla chips. It was a huge hit.
Makes about 3 cups of salsa
2 cups finely diced cantaloupe or other melon (about a half a melon, maybe a little less)
1/4 cup finely diced red onion
1-2 sweet gypsy peppers (depending on the size), diced. If you can’t find gypsy peppers, I would use one small red bell pepper, chopped very finely.
2 tablespoons chopped fresh cilantro
1 (2-inch-long) fresh hot red or green chile, minced (use the seeds if you want extra heat)
2 tablespoons fresh lime juice
1/4 teaspoon salt
Mix everything together and eat as soon as possible. After about 2-3 hours it will start turning watery and not attractive, so you can’t really make this too far ahead.
Unfortunately, that day threw me another lemon…or melon..and my digital camera is no more. So, if any food bloggers out there have recommendations for a good one, please let me know!