Melon Salsa

We've all gone to the store, bought what we thought was a delicious cantaloupe, and ended up with something bland and boring. While there are ways to avoid getting a tasteless melon in the future, there is no need to waste the less than perfect melon you have now. The texture of a cantaloupe, even if it lacks flavor, is still very interesting. Firm yet creamy, a cantaloupe's texture is just as important as flavor to its appeal.

This means you can take advantage of the texture of a cantaloupe to make a very tasty salsa where its lack of sweetness will not be a problem. Along with saving a bland melon from the store, this can also be a good way to use up cantaloupe from your garden if you are forced to harvest early because of frost.

If you do have a bit of nice, sweet cantaloupe on hand you need to use up, you can also use a combination of melon and cucumber to make a refreshing tasty salsa without to much sweetness. The amount and type of peppers can also be adjusted to make this a mild or hot salsa. As always, feel free to experiment and have fun!

 Melon Salsa

  • 1 large under-ripe cantaloupe - flesh chopped (about 2 cups)
  • 1 cup chopped tomatoes
  • 1 bunch cilantro - minced
  • 1 medium sweet onion - chopped fine
  • 1/4 - 1/2 cup jalapeño or other variety of pepper - minced  (adjust amount and hotness level to taste)
  • 1 clove fresh garlic - minced
  • 1 lime - juiced
  • 1 tbsp raw apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper

Mix all ingredients well and chill to allow flavors to blend. Serve with slices of fresh jicama or as a side to grilled flank steak or chicken.