Honeydew Melon Salsa Recipes

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GRILLED CHICKEN BREASTS WITH HONEYDEW SALSA



Grilled Chicken Breasts with Honeydew Salsa image

Provided by Lora Zarubin

Categories     Chicken     Onion     Poultry     Picnic     Low Cal     Backyard BBQ     Dinner     Lunch     Melon     Honeydew     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin

Steps:

  • Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
  • Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
  • Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

MELON SALSA



Melon Salsa image

A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish.

Provided by Steve King

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

½ cantaloupe melon, cut into 1/4-inch chunks
2 medium Roma tomatoes, cut into 1/4-inch chunks
½ cucumber, chopped
½ red onion, chopped
½ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon salt
½ tablespoon ground black pepper
1 teaspoon chili powder
½ lime

Steps:

  • Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.

Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g

SUMMER MELON SALSA



Summer Melon Salsa image

From Beaver Dam, Wisconsin, Sue Gronholz notes, "I've been experimenting with lots of different fruit salsa recipes, and this one is so good." The refreshing blend of melons is complemented by a slight jalapeno kick. TIP: "We like it with lime-flavored tortilla chips, but it's also delicious over grilled chicken," adds Sue.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 8

1/2 cup each cubed cantaloupe, honeydew and seedless watermelon
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon pepper
1/8 teaspoon salt
Tortilla chips

Steps:

  • In a small bowl, combine the melon, onion, jalapeno, cilantro, lime juice, pepper and salt. Serve with chips. Refrigerate leftovers.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE



Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

Steps:

  • For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
  • For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
  • Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
  • Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams

HONEYDEW MELON SALSA



Honeydew Melon Salsa image

A wonderful topping for salmon or prawns, rice, beans, with chips or all by itself. This salsa is mild, so if you prefer more heat, go right ahead and add it. I prefer honeydew but use your own favorite melon.

Provided by sugarpea

Categories     Sauces

Time 30m

Yield 2 1/2 cups salsa

Number Of Ingredients 10

1 1/2 cups honeydew melon, diced
1/2 cup fresh pineapple, diced (for additional flavor, lightly oil and grill the pineapple before cutting it up)
1 teaspoon serrano chili, seeded and minced
1/4 cup red onion, diced
2 tablespoons olive oil
1/2 teaspoon garlic, minced
1 tablespoon raspberry vinegar or 1 tablespoon other fruit vinegar
1 tablespoon fresh lime juice
1/2 teaspoon honey
salt and pepper

Steps:

  • Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
  • Serve immediately or chill.
  • Use within 24 hours.

Nutrition Facts : Calories 162.1, Fat 11, SaturatedFat 1.5, Sodium 20.5, Carbohydrate 17.1, Fiber 1.6, Sugar 13.5, Protein 1

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