Cantaloupe Salsa Recipe

Publisher Photo
My husband and I host parties frequently in our backyard, and this recipe is welcome on warm summer evenings.—Debbie Smith, Tucson, Arizona
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

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

Nutritional Facts

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.

Directions

  1. In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cantaloupe Salsa in Taste of Home June/July 2002, p49

Nutritional Facts

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Cantaloupe Salsa

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 3, 2012

"Sounded good - but not that great. Ended up taking most of it back home. Most did not like the orange in it.."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT