Melon Salsa Recipes
SUMMER MELON SALSA
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
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.
PORK SHOULDER WITH PEACH-MELON SALSA
Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she's at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.
Provided by Vivian Howard
Categories main-dish
Time 5h55m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
- Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
- Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
- Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
- Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
- Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.
MELON-MANGO SALSA
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
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.
COLD MELON SALSA
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
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
WATERMELON SALSA
Steps:
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA
Categories Fish Onion Lime Cantaloupe Avocado Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
- Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.
CONTEST-WINNING WATERMELON SALSA
"I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and bee hives." -Carolyn Butterfield of Lake Stevens, Washington
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. , Refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GRILLED CHICKEN TOPPED WITH MIXED MELON SALSA
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a medium bowl, toss together the melons, ginger, scallion and jalapeno. Mix in the lime juice and 1/4 teaspoon of salt. Refrigerate until cold.
- Heat a grill or broiler. Season the chicken breasts with the remaining salt and pepper to taste. Grill or broil until cooked through, about 4 minutes per side. Divide among 4 plates and top with the salsa. Serve immediately.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams
MELON SALSA
Provided by Molly O'Neill
Categories easy, quick, condiments, appetizer
Time 5m
Yield 4 cups
Number Of Ingredients 6
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
WATERMELON SALSA
From Kansas City Missouri, Pat Bremson relates, "This salsa is so good, I could just eat it with a spoon! It's wonderful over fish or chicken."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON SALSA
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
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
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