Cantaloupe Salsa Recipe

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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


  • 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

1/4 cup: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 54mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein.


  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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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JCV4 User ID: 628113 228624
Reviewed Jun. 27, 2015

"This was a great, refreshing salsa. Something different and good on a hot summer day!"

DFKP User ID: 4560199 129520
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.."

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