A new way to enjoy an underripe melon

Is your melon a tad underripe? Use it in a savory salad or a fresh salsa like this one.

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of this recipe.

Melon salsa

Time: 10 minutes
Serves: 8

1 cup diced melon (try cantaloupe, honeydew, and/or watermelon)
1 cup diced tomato
1/4 cup finely diced red or white onion
1 serrano pepper, seeded and minced
1 Tbs. red wine vinegar
1/8 tsp. kosher salt

  1. In a medium bowl, combine the melon, tomato, onion, and pepper.
  2. Toss with the vinegar.
  3. Season with the salt.

Makes 2 cups.

Per serving (1/4 cup):

  • Calories: 15
  • Total fat: 0 g
  • Sat fat: 0 g
  • Carbs: 3 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 0 g
  • Sodium: 35 mg
Photos: akepong/stock.adobe.com (honeydew), dasuwan/stock.adobe.com (cantaloupe), Kate Sherwood & Jennifer Urban/CSPI (salsa).

The recipe in this post first appeared in the May 2018 issue of Nutrition Action Healthletter.

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