Cantaloupe Salsa is a great way to eat this summer melon. When perfectly ripened they are so sweet and delicious. Adding savory ingredients to them creates a delicious contrast and a tangy salsa.
Cantaloupe Salsa would be a fun salsa to serve with chips this summer and would make a great topping for grilled chicken or fish. If you want some other ideas for your summer cookout, check out 30 Simple Summer Cookout Side Dishes. Combining the melon with cucumber, red onion, bell pepper and cilantro makes it a great companion for a summer cookout. If you like a bit of heat, you can add some jalapeño pepper to taste.
Melon and fruit salsas are so refreshing in the summer. Check out Watermelon Salsa and Pineapple Radish Salsa for some other fun combinations and healthy recipes. If you prefer a savory salsa, check out Pickle Salsa and Zucchini Salsa. Pair them with your favorite tortilla chips or corn chips and you have a party!
SOME THINGS TO KNOW: FAQ’S
- Read How to Pick a Cantaloupe so you start off with the best ingredients for your cantaloupe salsa.
- Check out How to Ripen a Cantaloupe so you have a perfect juicy melon.
SPECIAL EQUIPMENT NEEDED:
- Large Bowl
- Small Bowl
- If you prefer a mango salsa switch out the cantaloupe and keep all the other ingredients the same.
- The yellow bell pepper can be replaced with red bell pepper, green bell pepper or orange bell pepper.
- The canola oil can be substituted with vegetable oil or olive oil.
- If you want some heat but do not want to use the jalapeno pepper, substitute ½ teaspoon red pepper flakes.
- Green onion or yellow onion can be substituted for the red onion
HOW TO STORE LEFTOVER CANTALOUPE SALSA:
- You can keep the leftover salsa in an airtight container in the refrigerator for a day or two. After that, the melon will start to break down.
Cantaloupe SalsaPrint This
- 4 cups cantaloupe cut into ½ cubes, one small melon
- 1 cup seedless cucumber, cut into ½ inch cubes
- ½ cup red onion, diced
- ½ cup yellow bell pepper, diced
- ¼ cup fresh cilantro, chopped
- jalapeno pepper, optional to taste
- juice of 1 lime
- 1 tablespoon canola oil
- ½ teaspoon kosher salt, or a pinch of salt or less to taste
In a large bowl, combine the cantaloupe, cucumber, red onion. bell pepper and cilantro. If you like heat, add the jalapeno pepper. Remove the seeds for less heat.
In a small bowl, whisk together the lime juice, canola oil and salt.
Pour the dressing over the salsa and combine well.
This can be made slightly ahead of time but is best served the same day.