WATERMELON SALSA OR SALAD

I first began making this as a salsa to use on fajitas. Everyone liked it so much that I began cutting the chunks larger and serving it as a salad in summertime when I’m grilling most of the dinner. It is cool, light and just a perfect compliment to grilled meats and veggies. I have also served it as an appetizer over the smoked fish in the appetizer section, and then some people have chosen to eat it with tortilla chips. It is a summertime favorite!

Since I usually make whatever amount of fruit I have I am going to estimate the amounts for salsa.  (I do more if I'm serving it as a salad and the chunks are larger.)

1-1/2 c. Watermelon

1-1/2 c. Honeydew melon

1-1/2 c. Cantelope

1/2 c. Purple onion, finely diced

1 - 2 Fresh jalapeno, finely diced

Large handful of Cilantro, finely diced

Squeeze of lime or two depending on the juiciness of the lime

Several shakes of salt

Dash rice wine vinegar (if making the dish as a salad)

If making this as a salsa, dice the melons into small bites - about ½”. If making it as a salad I cut the melons into about 1 – 1-1/2” chunks. The onion, jalapeno and cilantro are always finely diced. Stir all together; squeeze lime over it (about 2 if making a larger salad portion) and stir in a couple shakes of salt – experiment to see how much salt you like. You can make this several hours earlier and refrigerate it until serving time. It will store for a couple of days in the frig, but if you plan on doing this go light on the onion because it will get stronger as the days progress.