Cold Melon Salsa

    4 hours 20 mins

    This salsa recipe uses an unusual combination of ingredients - melons, onions, jalapeno's, 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.

    4 people made this

    Serves: 8 

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

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. 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.

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    Reviews in English (4)


    The cilantro adds a flavor that sets the recipe apart. The melons, when ripe, and the salsa is served chilled really is delicious. I've also usede green chili peppers with the recipe, as some find the Jalapeno a bit too hot  -  18 Jul 2004  (Review from Allrecipes US | Canada)


    Every time I serve this, several people ask for the recipe. It is a great side for a summer cookout and is best if you make it ahead and chill over night so all the flavor mingle. Serve it immediately out of the fridge for a great hot and cold effect.  -  25 May 2007  (Review from Allrecipes US | Canada)


    If you do try this, cut the amount of onion by at least 3/4ths.  -  19 Nov 2004  (Review from Allrecipes US | Canada)