Love those summer melons!
I came across this recipe when I was looking for a side dish for some Mahi Mahi my husband caught back in June. (His fisherman’s tale to come soon.)
I turned to the internet and with just a few seconds came up with this from Epicurous’ website. I love cantaloupe, especially in the summer when smell of the fresh melons catch you when passing them in the market; and there’s nothing better than a juicy sweet watermelon.
You have probably made mango salsa many times and if you have tried a fruit salsa with cinnamon tortilla chips, that should be on your list of easy summer sweet endings to your meal. I’ve never really thought of using watermelon or cantaloupe in a salsa but why not; and I think avocado goes well with any fruit salsas. At first I was going to just try the cantaloupe but I had some beautiful watermelon left from the 4th so I thought the more the merrier and decided to use both the melons in this fruity salsa.
This Salsa makes a great side dish with fish or just about anything you might want to do on the grill. I mentioned fruit salsa above and I think this salsa would also be good with a bowlful of chips, but maybe a salty tortilla chips because who doesn’t salt their melons?
Hope you enjoy this.
BLAST FROM THE PAST: Watermelon Basil Mint Sorbet is a sorbet I first made back in 2009. It has had 8,789 views so far and I hope you will give it another “view” and get inspired to try it this summer. I’m always looking for ways to change up a recipe so if you have any ideas, please leave a comment below.
Watermelon and cantaloupe make this a perfect salsa to go with grilled fish or pork.
Cut the cantaloup and watermelon into about 1/4″ dice.
Finely mince the red onion.
Mince the jalapeño. I only used one and I could have easily added one more pepper.
Peel and pit the avocado and then cut in 1/4″ dice.
Avocado Melon Salsa
(adapted from Epicurious)
1 avocado, small 1/4″ cubes
1 c. cantaloupe, small dice
1 c. watermelon, small dice
1/4 cup chopped red onion
1/3 c. cilantro, chopped
1 jalapeño, finely diced
3 Tbsp. lime juice
zest of one lime
Cut the cantaloupe and watermelon into small dice about 1/4″. In a mixing bowl add the chopped red onion, cilantro, jalapeño and the lime zest and lime juice.
I only used one jalapeño and I think it could have used another one unless you have a really hot pepper.
This was great served with my Mahi Mahi and some basmati rice.