Melon Salsa Recipes

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COLD MELON SALSA



Cold Melon Salsa image

This salsa recipe uses an unusual combination of ingredients - melons, onions, jalapenos, etc. It's a wonderful item to serve at parties as a dip with your favorite taco chips. Also great when eaten with fish, or even as a topping to a salad.

Provided by JOHN F

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 4h20m

Yield 8

Number Of Ingredients 10

3 tomatoes, seeded and finely diced
½ honeydew melon, peeled and finely diced
1 cantaloupe, peeled and finely diced
1 cup minced red onion
½ jalapeno pepper, minced
½ cup chopped fresh cilantro
3 tablespoons fresh orange juice
½ cup finely chopped almonds
½ teaspoon salt
2 tablespoons fresh lime juice

Steps:

  • In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 19.5 g, Fat 4.9 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 175.5 mg, Sugar 14.7 g

CHICKEN WITH PEACH AND MELON SALSA



Chicken with Peach and Melon Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 (15-ounce) can peach halves, drained and rinsed
4 boneless, skinless chicken breasts
4 teaspoons Jamaican Jerk seasoning
1 cup pre-cut melon medley, diced
1 tablespoon diced pimientos
1 tablespoon freshly chopped cilantro leaves
1 tablespoon lime juice
1/2 teaspoon salt

Steps:

  • Heat a grill pan over medium-high heat.
  • Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
  • Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
  • Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
  • Serve chicken topped with peach and melon salsa.

Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams

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.

MELON-MANGO SALSA



Melon-Mango Salsa image

After tasting a similar salsa on top of fresh fish at a fishing tournament, I went home and tried to duplicate it. This is my surprising result! It's terrific with cinnamon pita chips. -Sylvia Fincham, New Bern, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 10

1 cup finely chopped cantaloupe
1 cup finely chopped honeydew melon
1 cup finely chopped peeled mango
1/2 cup chopped cucumber
1/2 cup finely chopped sweet red pepper
1 green onion, thinly sliced
3 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Cinnamon sugar baked pita chips

Steps:

  • In a large bowl, combine the first six ingredients. Combine the lemon juice, cinnamon and cayenne. Pour over fruit mixture; toss to coat. Chill until serving. Serve with pita chips.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

WATERMELON SALSA



Watermelon Salsa image

A simple salsa that is sweet and just mildly spicy. This is made with watermelon, Anaheim pepper, onion and balsamic vinegar. Hotter chilies can be substituted for more spice.

Provided by Larry Brodahl

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 5

2 cups seeded and coarsely chopped watermelon
2 tablespoons chopped onion
3 tablespoons seeded, chopped Anaheim chile
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

Steps:

  • In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 29.2 mg, Sugar 1.6 g

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

MELON SALSA



Melon Salsa image

Provided by Molly O'Neill

Categories     easy, quick, condiments, appetizer

Time 5m

Yield 4 cups

Number Of Ingredients 6

3 1/3 cups honeydew, in 1 inch dice
3/4 cup chopped peanuts
1 to 4 fresh red and green Thai chilies, stems removed and minced
3/4 cup fresh mint leaves, larger stems removed, chopped
1 teaspoon fresh rosemary, minced
2 teaspoons kosher salt

Steps:

  • Combine all the ingredients in a bowl. Serve as a condiment for tortillas, corn bread, fish or chicken.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 7 grams

JERKED SHRIMP WITH MELON SALSA



Jerked Shrimp with Melon Salsa image

Categories     Fruit     Shellfish     Low/No Sugar     Melon     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

6 large uncooked shrimp, peeled, deveined
3 tablespoons olive oil
4 teaspoons fresh lime juice
2 teaspoons jerk or Caribbean-style seasoning blend
3/4 cup diced cantaloupe
3/4 cup diced honeydew melon
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
4 lime wedges

Steps:

  • Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
  • Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
  • Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.

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Top Asked Questions

What is melon salsa?
A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish. 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.
What are some good recipes to make with melon?
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.
How to make salsa with tomatoes?
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. See what fire-roasting the tomatoes does for this simple salsa.
How do you make hot sauce with melon and tomatoes?
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.

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