Melon and Grilled Peach Salsa

Use whatever melon is in season, ripe and firm. If you plan on refrigerating the salsa for a couple of days, choose a melon that is slightly underripe so that the flesh doesn’t get mushy over time. Jicama is a crunchy sweet brown root vegetable. If you can’t find it, leave it out. This salsa is great on any fish.

Melon and Grilled Peach Salsa

Yield: 3 Cups

Melon and Grilled Peach Salsa

Ingredients

  • 1 1/2 cups melon, diced
  • 2 medium firm peaches
  • 1/4 cup jicama, peeled and diced
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon fresh mint, chopped
  • 1/4 cup red bell pepper, diced
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • salt and pepper

Instructions

  1. Halve and seed peaches. Aplly a thin coating of olive oil to the cut sides and grill for 2 - 3 minutes on the cut side, or until well marked. Do not move them around on the grill. Allow to cool and cut into small cubes.
  2. Combine peaches with remaining ingredients and toss gently. Season with a pinch each of salt and pepper.

Notes

Use whatever melon is in season, ripe and firm. If you plan on refrigerating the salsa for a couple of days, choose a melon that is slightly underripe so that the flesh doesn’t get mushy over time. Jicama is a crunchy sweet brown root vegetable. If you can’t find it, leave it out. This salsa is great on any fish.

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