Melon Mango Salsa

While recently camping with friends, I tried some of the best salsa EVER! My friend Katie made this Melon Mango Salsa one afternoon, and her daughter and I almost cleaned it out by ourselves. We had it with tortilla chips, but Katie’s favorite way to serve the Melon Mango Salsa is alongside fish.

Since that camping trip, it has become a favorite of mine. It’s great with fish or chicken. My uncle even had a bowl of it for dessert. Dessert may be a stretch for most, but I think you get the idea. IT IS FANTASTIC!

Melon Mango Salsa will last two days in the refrigerator. Past that, I’m not sure because it has not been around that long at my house.

When choosing a mango, do not focus on the color. The red color on some varieties is not an indicator of ripeness. Always judge by feel. Gently squeeze the mango. It should give slightly when ripe.

The best way to pick a cantaloupe is by smell. It should have a sweet, slightly musky scent. It will feel heavy, and the rind should resemble raised netting. When you press your thumb at the stem end, it should yield slightly.

I don’t know about you, but a good honeydew melon is sometimes difficult for me to pick. You should squeeze the ends of the fruit, and if it’s ripe, it should give a bit. The more yellow it is, the better. Also, a ripe honeydew melon will have an almost sticky texture.

This recipe is not precise. Use your judgment, and if you like more cilantro, onion, or jalapeño, you can certainly add it. You will be able to find delicious melons and mangoes in the stores now. The hot days of July will be a perfect time to serve this salsa!