Best Melon Salsa Recipes

SUMMER MELON SALSA

Steps:

• In a small bowl, combine the melon, onion, jalapeno, cilantro, lime juice, pepper and salt. Serve with chips. Refrigerate leftovers.

GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA

Steps:

• Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
• Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

MELON SALSA

Steps:

• Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.

SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO

Steps:

• Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
• In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
• In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

CUCUMBER MELON SALSA

Steps:

• In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.

PROSCIUTTO-WRAPPED CROSTINI WITH MELON SALSA CRUDO

Steps:

• Preheat the oven to 375 degrees F.
• Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.
• Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.
• Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.

MELON-MANGO SALSA

Steps:

• In a large bowl, combine the first six ingredients. Combine the lemon juice, cinnamon and cayenne. Pour over fruit mixture; toss to coat. Chill until serving. Serve with pita chips.

MEXICAN MELON & CUCUMBER SALAD SALSA

Steps:

• Take one of the melons, peel it and dice it.
• In a large non metal bowl, combine the 1 cantaloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining cantaloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.

TUNA STEAKS WITH MELON SALSA

Steps:

• Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
• Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

COLD MELON SALSA

Steps:

• In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

SPICED CHICKEN WITH MELON SALSA

Steps:

• In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. , Lightly oil the grill rack. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken.

JERKED SHRIMP WITH MELON SALSA

Steps:

• Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
• Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
• Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.

CARIBBEAN JERK SHRIMP WITH MELON SALSA

Steps:

• Toss shrimp, oil, half the lime juice, and jerk seasoning in a bowl. Let marinate 10 minutes while grill heats up.
• Meanwhile, toss canteloupe, honeydew, cilantro, red onion, and remaining lime juice in a bowl. Season to taste with salt and pepper.
• Thread four shrimp on each skewer and grill, brushing with the marinade, until opaque, about 5 minutes.
• Place shrimp on top of greens, with some salsa alongside, and a wedge of lime for garnish.

MANGO AND MELON SALSA

Steps:

• I also like to add a couple of sprinkles of Cumin.
• It adds a really nice flavour.
• Honey is also optional, if the lime is really tart, you may want to add a small teaspoon of honey.
• Cube the melons, mango, and red pepper.
• Quarter the cherry tomatoes.
• Slice the red onion into very thin rounds.
• Combine in a bowl.
• Sprinkle with 1/2 tsp.
• garlic salt, or mix in pulversized garlic.
• Add the lime juice.
• Chop and add the cilantro leaves.
• Sprinkle with black pepper, cayenne, salt, and cumin.
• Mix together.
• (At this point the smell is heavenly).
• Garnish with a few thin slices of star fruit.
• (For me this is purely an aesthetic thing).
• If it is too sour, add a bit of sugar or honey.

CHICKEN WITH PEACH AND MELON SALSA

Steps:

• Heat a grill pan over medium-high heat.
• Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
• Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
• Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
• Serve chicken topped with peach and melon salsa.

MELON MOJITO SALSA RECIPE - (4.5/5)

Steps:

• Combine all ingredients in a large bowl and mix well. Cover and refrigerate until ready to serve. Cooking Tips/Variations Since watermelon is so, well, watery...spread out the diced pieces on a couple sheets of paper towels to dry them slightly before mixing with the other ingredients. Dislike cantaloupe? No problem! Use diced mango. To save time, look for a tray of pre-cut melon chunks in the produce section of your grocery store. The three melons in this recipe are often packaged together. Then you'll simply need to dice them into smaller pieces. Want it spicy? Add one very small, finely minced jalapeño pepper OR a squirt of Sriracha hot sauce.

GRILLED CHICKEN TOPPED WITH MIXED MELON SALSA

Steps:

• In a medium bowl, toss together the melons, ginger, scallion and jalapeno. Mix in the lime juice and 1/4 teaspoon of salt. Refrigerate until cold.
• Heat a grill or broiler. Season the chicken breasts with the remaining salt and pepper to taste. Grill or broil until cooked through, about 4 minutes per side. Divide among 4 plates and top with the salsa. Serve immediately.

GRILLED MAHI MAHI WITH AVOCADO-MELON SALSA

Steps:

• see above

HONEYDEW MELON SALSA

Steps:

• Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
• Serve immediately or chill.
• Use within 24 hours.

PORK SHOULDER WITH PEACH-MELON SALSA

Steps:

• Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
• Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
• Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
• Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
• Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
• Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.