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Watermelon Salsa

Prep Time:

Cook Time:

0 min

Serves:

6

Category:

Appetizer

Author:

Jodi Hoffmann

20 min

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About the Recipe

lemon
lemon
whisk

I chose to use seedless watermelon as well as seedless cucumber for ease in preparation. This omits having to remove any seeds. As for taste differences? I found that just as many people who claim the seedless varieties are “tasteless” there are just as many who claim they are “sweeter”. 🤷

Ingredients




2 cups of diced ‘seedless’ watermelon

1 cup of diced seedless (sometimes called English) cucumber

1 cup of diced fresh mango

⅓ cup of freshly chopped cilantro*

¼ cup of diced red onion

2 TBSP of finely diced jalapeño pepper

2 TBSP of extra virgin olive oil

2 TBSP of fresh lime juice

2 tsp of lime zest

¼ tsp of salt

Frying Pan
cupcake
cupcake

Preparation

Step 1

Zest the lime BEFORE you squeeze it for its fresh juice.  Also, when zesting citrus, only zest the outermost layer of the fruit as the white part (the pith) is rather bitter.  You want the oils in the skin of the fruit.


Step 2

Mix all the ingredients together, and let the flavors blend for at least an hour before serving.


*There are 2 camps when it comes to cilantro: you either love it or you think it tastes like soap.  I happen to love it.  Feel free to substitute it with dill, parsley, or dare I say tarragon (which I dislike intensely!).

hand mixer

Buon Appetito!

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