Melon jalapeno “salsa” salad

July 8, 2011 at 10:24 pm (B_minus (2 stars, okay), Mexican & S. American, Other, Quick weeknight recipe, Salads, Summer recipes)

Despite the last disaster, I decided to try another melon recipe from the Vegetarian Table: Mexico cookbook by Victoria Wise.   The author says that melons are an old world ingredient (originally cultivated in Persia), but that they’re extremely popular in Mexico.  She uses the melon as the basis for a fruity, tropical salsa.


  • 1 small or 1/2 large cantaloupe or honeydew melon, peeled, seeded, and cut into 1/4-inch dice
  • 1 serrano or 1/2 jalapeno chili, stemmed and minced
  • 2 Tbs. chopped cilantro leaves
  • 1 Tbs. fresh lime juice
  1. Place all the ingreients in a bowl and stir gently to mix.  Serve right away or cover and chill.  Use the same day.  Makes about 2 cups.
My note:
The lime juice seemed to just sink to the bottom of the bowl rather than sticking to the melon.  So I ended up adding quite a bit more than a tablespoon.  I also added a pinch of cumin.
The dish turned out less like a salsa and more like a fruity salad.  But we liked it.  It was simple but refreshing.  I’d make it again.  It made a nice accompaniment to our black bean and zucchini quesadillas (but it wasn’t good *on* the quesadillas).
We were a total of three at dinner, but we didn’t finish all of the salad.  I ate the rest of it the next day, and although the melon wasn’t quite as crisp I still enjoyed it.
Rating: B

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