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Melon and Grilled Peach Salsa

Servings: 3 Cups


  • 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


  • 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.
  • Combine peaches with remaining ingredients and toss gently. Season with a pinch each of salt and pepper.


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.