Cucumber Melon Salsa

I like to serve salsas alongside a main dish especially during the summer  months when all of the vegetables and fruits are so fresh here in Michigan.

Cantaloupes are a favorite fruit when they are ripe and juicy.  I use to grow them in Manchester in my big 40 x 120′ garden.  My only problem was so many of them ripened at the same time – we were eating cantaloupes all day long.  I needed to stagger my plantings but it just never worked out…

As a suggestion serve this salsa with fish or seafood such as my post Prosciutto Wrapped Grilled Shrimp – a perfect summer meal.

Cucumber Melon Salsa

  • 2 cups cantaloupe,  diced
  • 1  cup cucumber, peeled,  seeded and diced
  • 4 tbsp. fresh basil, minced,
  • 2 tbsp. shallot, minced
  • 2 tbsp. honey
  • 2 tbsp. white wine vinegar
  • 2 tsp. olive oil
  • 1/2 tsp. Kosher salt
  • add some minced jalapeno if you would like a little heat to this salsa
  • red pepper slivers would be a nice addition and add some color

Combine all ingredients and chill until ready to serve.

Recipe by


Two kinds of basil on the right; the small basil leaves are perfect for this salsa…


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