Print Options

 
 
 
 Print

Cantaloupe Salsa Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.