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Melon Salsa

This colorful salsa is a nice way to use melon in a savory, rather than sweet, setting. It’s good on chips, with quesadillas or served on top of chicken or fish.


  • 1/4 melon, peeled, seeded and diced into 1/2 inch or smaller dice (about 2 cups)
  • 1/4 jicama, peeled and diced into 1/2 inch or smaller dice (one generous cup)
  • 3 tomatillos, husked and diced into 1/4 inch dice
  • 1 small Glendale gold onion or 1/2 large onion, minced fine
  • 1 large garlic clove, minced fine
  • 1/2 – 2 serrano peppers, minced fine (adjust heat to your liking)
  • Juice of one lime
  • Salt, pepper and ground chile powde,r to taste


Combine everything in a non-metal bowl. Eat immediately, or let sit (refrigerated) for more heat and better flavor. The jicama can be replaced with more melon, but it adds a nice crunch. Other ingredients are also versatile – use tomatoes instead of tomatillos, add different peppers, throw in some cilantro – whatever you have on hand. This recipe may easily be scaled up to use an entire melon and a whole share of tomatillos.

Submitted by Nicole Baugh, Tucson CSA