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Cantaloupe Salsa

Featured in the Honolulu Star-Advertiser on July 10, 2019.

Cantaloupe Salsa


Cantaloupe Salsa

  • 4 cups bite-sized cantaloupe
  • 2 cups bite-sized tomatoes
  • 1/2 red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 yellow bell pepper, diced
  • 2 jalapeno peppers, diced
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and ground black pepper to taste


In a medium bowl, mix cantaloupe, tomatoes, red onion, cilantro, yellow bell pepper, jalapeno peppers, lemon juice, lime juice, and garlic together in a bowl. Add enough olive oil to moisten the salsa; season with salt and pepper. Refrigerate until chilled and flavors have combined, 1 to 2 hours. Serves 12.

Approximate nutrient analysis per serving (not including salt to taste):
40 calories, 1.5 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g sugar, 1 g protein


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