This Mexican cantaloupe salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripeness of a melon is to hold it up to the ear and thump on it — if this produces a hollow sound, the melon is ready for eating.
- 1/4 cantaloupe melon, peeled, seeded and diced
- 2 roma tomatoes, seeded and diced
- 2 jalapeño chiles, seeded and diced
- 1/4 cup finely chopped white onion
- juice of 1 lemon
- 1/2 teaspoon olive oil
- salt to taste
Combine all ingredients in a bowl.
Makes about two cups.
Adding zest to summer’s bounty: Salsas de fruta
Published or Updated on: July 1, 2000