I realized a few days ago that I had not purchased a melon all summer. A true summer produce travesty. Luckily the latest Sunset magazine featured melons in their latest edition and came away with some cantaloupe inspiration. I am a huge fan of salsas made with fruit, I love the sweetness from the fruit and the bright flavor it adds. The cucumber, lime and cilantro are extremely refreshing. I threw some carnitas on toasted corn tortillas, and topped the tacos with a few generous spoonfuls of melon salsa. It was so good that the worst part of my week was forgetting the leftovers I had packed for lunch in the fridge at home. No lunch last minute lunch is satisfying when you were looking forward to eating something this delicious.
Melon Salsa adapted from Sunset Magazine
2 cups diced cantaloupe, or any other orange-fleshed melon (1/4- to 1/2-inch cubes)
1 cup diced cucumber (1/4- to 1/2-inch cubes)
1/2 cup finely chopped red onion
1 serrano chile, stemmed, halved and diced
1/2 cup roughly chopped cilantro
3 tbsp lime juice
1 tbsp vegetable oil
1 tsp kosher salt
1. Mix all ingredients together in a medium bowl.
Can be made ahead: Up to one day, covered and chilled. Great with chicken and pork.