Cantaloupe Salsa Recipe

Rating

My husband and I host parties frequently in our backyard, and this recipe is welcome on warm summer evenings.—Debbie Smith, Tucson, Arizona

This recipe is:

Healthy

Quick

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  • 12 Servings
  • Prep: 10 min. + chilling

Ingredients

  • 2 cups coarsely chopped cantaloupe
  • 2 cups coarsely chopped cherry tomatoes
  • 1/4 cup chopped green onions
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 tablespoon diced seeded jalapeno pepper
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 to 2 teaspoons grated orange peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 3 cups.

Nutritional Analysis: One serving (1/4 cup) equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 54 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Cantaloupe Salsa published in Taste of Home June/July 2002, p49

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