FoodLink - Purdue Extension

Melon Salsa

This side is great with grilled or broiled fish or chicken.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

50 min
Total Time
50 min
Servings: 12


cups fresh melon — honeydew, cantaloupe or watermelon (seeded and chopped, use one kind or a combination)
cup cucumber (peeled, seeded, and chopped)
1/4 cup onion — red or white (chopped)
tablespoons fresh cilantro or mint — optional (chopped)
1 jalapeño hot pepper (seeded and finely chopped) or hot sauce to taste
1/4 cup lime juice or lemon juice
tablespoon sugar (granulated or brown)


  1. In a medium size bowl, whisk together the lime or lemon juice and sugar.

  2. Add the remaining ingredients and toss to coat.

  3. Taste, and then season with more sugar or lemon or lime juice, if needed.

  4. Cover and chill for at least 30 minutes.

Quick Tips

Caution: The oils in hot peppers can burn and irritate your skin. You can wear clean kitchen gloves when handling them, and always wash hands thoroughly after preparing hot peppers. Keep hands away from your eyes. Watch a video about cutting hot peppers.