A sweet and savory fruit-filled melon salsa, perfect for warm-weather parties, picnics, and barbecues.
Warm weather entertaining is by far the most fun in my opinion; there’s just a more relaxed and casual feel to summer get-togethers that puts everyone at ease ( including the host and hostess). And with Memorial Day just around the corner marking the unofficial start of the summer, there are lots of parties, picnics and barbeques yet to come!
When it comes to what to make or bring along, I’m partial to a fresh and easy appetizer like chips and salsa; a sweet and savory melon salsa to be exact.
Nothing’s better than fresh ripe fruit when it’s in season so why not put it to use making salsa? There’s no saying salsa has to contain tomatoes.
This melon salsa fresca is made of strawberries, watermelon and cantaloupe and is a wonderfully refreshing twist on an old party favorite. The sweet and juicy fruit macerates in a combination of tart lime juice and zippy jalapeno pepper along with plenty of fresh cilantro and mint for a spicy fresh take on the usual tomato salsa. A good sprinkling of sea salt is all you need to bring all the flavors together and create a unique salsa bursting with the tastes of summer.
It’s an enticing mix of sweet and savory flavors that goes so well with the crunch of salty tortilla chips. (Speaking of chips, there are really great grain-free options out there these days. This one and this one are two of my favorites.)
Perfect for picnics, barbecues or backyard grilling, it’s a warm weather party essential you’ll be glad to have on hand this summer; and with just a handful of ingredients, there’s no excuse not to make a batch for your next party.
Enjoy!
Serves 4-6
Sylvie Shirazi
A sweet and savory fruit-filled melon salsa, perfect for warm-weather parties, picnics, and barbecues.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 8oz/g strawberries, hulled and diced
- 4oz/g cantaloupe, diced
- 4oz/ g watermelon, diced
- 1-2 small green onions, thinly sliced
- 1 small jalapeno, seeded and diced
- 1/3 cup cilantro (about ½ a bunch), finely chopped
- 2 Tablespoons mint leaves, chopped
- 2 Tablespoons/30ml fresh lime juice
- The zest of one small lime
- 1 teaspoon/5ml extra virgin olive oil
- ½ teaspoon sea salt
- Tortilla chips for serving
Instructions
- Gently toss all the ingredients together in a large bowl. Serve with tortilla chips.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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