I’m not always the biggest fan of cantaloupe. If it is mixed into a fruit salad, it always seems to me that they skimp on the cherries and pineapple for the cheaper but less exciting cantaloupe and honeydew melon – usually in giant hard to eat chunks. I’ve come around slightly over the years and have been known to have a slice with breakfast or as a summer dessert. But salsa? I was wary…
A few years ago Beth saw this recipe online or found it in a book and decided to give it a try. I was apprehensive at first, but very pleasantly surprised. The sweet, juicy melon pairs nicely with some heat (jalapeno) and some sweet red or vidalia onion. I like this alternative to tomato salsa so much that we have it at least once a summer, and make a whole melon’s worth that lasts us at least a week. I have even thought that mixing in some other melon, or a peach or mango might be worth a try one of these days.
It’s too bad that local melon like this is hard to find. I was able to get a nice one at the store though, and paired it will all local peppers and onion for a salsa that’s almost native to New England. The taste is somewhat tropical, though, which helps make you feel like you are on vacation even though your sitting in the back yard or staring out the window at the rain.
The smaller the chunks of melon, the better, and you may even decide to take about a quarter of the melon and puree it in a food processor briefly to make sort of a paste that the leftover chunks of melon and onion can swim in. It’s open for interpretation. Throw in some sweet red pepper for some additional color. In my photo, I used a purple pepper that we had along with two jalapenos and a whole cantaloupe.
1 whole cantaloupe, diced into cubes less than a quarter inch in size
1/4 cup diced sweet (red or Vidalia) onion, or half a medium bulb
1 or 2 (2 inch) red or green chili to taste, minced. De-seed a jalapeno for a little heat, or use the whole thing. If using a hotter pepper like a red Thai, use just one unless you are adventurous.
2 limes, squeezed for as much juice as you can get (about 2 tablespoons)
Chopped sweet basil or cilantro to taste (about 2 tablespoons fresh, half that if dried)
A few shakes of salt (1/4 teaspoon)
Mix all the fruit and veggies in a large bowl. Squeeze the limes over the mixture and lightly salt the surface. Mix thoroughly. Ready to eat immediately, but can also last about a week in the fridge in a tight-lidded container.
Options: add garlic, other sweet fruits, cucumber or sweet peppers. Adjust hot peppers to taste. Use as a dip with salted chips or as a topping on grilled fish or chicken.
RI Foodies 