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Melon Salsa
Ingredients
-
2
cups cubed seedless cantaloupe, honeydew, and/or watermelon
-
1
cup chopped, seeded cucumber
-
1/2
cup chopped orange or yellow sweet pepper
-
1
ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed
-
3
tablespoons chopped fresh cilantro
-
1
tablespoon finely chopped red onion
-
Juice of 1 lime (3 tablespoons)
-
1
tablespoon honey or packed brown sugar
Directions
In a medium bowl combine the melon, cucumber, sweet pepper, corn, cilantro, and onion. In a small bowl whisk together the lime juice and honey. Combine juice with melon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving.
From the Test Kitchen
- Note Teaching Notes:For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days.
Nutrition Facts
(Melon Salsa)
- Servings Per Recipe 12,
- Calories 26,
- Protein (gm) 1,
- Carbohydrate (gm) 6,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 4,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 7,
- Potassium (mg) 129,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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