Saturday, August 1, 2009

A Little Kick in Your Canteloupe

Out of all the melons, canteloupe ranks lowest on my list - it just pales in comparison, the "fruit salad filler." However, this canteloupe recipe piqued (haha, get it!?) my interest with the layers of complex flavor and the kick of heat. Try it over fish, with crisps, or by itself for a refreshing summertime moment. From the Smitten Kitchen:

Cantaloupe Salsa
Adapted from

Makes about 2 cups of salsa

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)

1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.

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