Pineapple Melon Salsa

Name: Pineapple Melon Salsa
Yield: Makes about 3 cups
Ingredients: 3 tablespoons chopped fresh cilantro or mint leaves; 2 tablespoons olive oil; 1 teaspoon finely minced garlic; 1 tablespoon rice or apple cider vinegar; 1 tablespoon fresh lemon or lime juice; ½ cup finely diced red onion; 1 teaspoon honey, or to taste; Salt and freshly ground pepper to taste; 1 teaspoon seeded and minced serrano chiles; 1 small pineapple, peeled and cored); 2 cups diced fresh pineapple (from; 1 cup diced melon

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Salsas are not only made from tomatoes but often from fruits as well. Any combination of firm ripe fruits can be used. How about mango, cucumber, or even firm banana? I love this recipe as a topper for grilled pork; meaty fish like sea bass, halibut, or tuna; and of course, with chicken done almost any way.

Ingredients

1 cup diced melon
2 cups diced fresh pineapple (from
1 small

Side dish
Condiment
Gluten-free
Vegetarian

Method

Combine the Melon, pineapple, chiles, and onion in a bowl. In a separate bowl, whisk the olive oil, garlic, vinegar, lemon juice, and honey together. Taste the oil mixture and adjust the seasoning with salt, pepper, or additional drops of vinegar, lemon juice, and honey, if needed. Just before serving, drizzle the oil mixture over the fruit and gently toss with the cilantro. Can be made ahead a