Green melon salsa

Summer fruits make good toppings for savory meals when you turn them into salsa. My basic recipe pairs sweet fruit with sour, salt, and spicy elements and a kick of herbs. I make variations of it with whatever fruits and herbs we have through the season; I adore mango salsa but mangos are rare. This green melon salsa turned out particularly well as a topper for simple salmon confit.

Green Melon Salsa
serves 2-3

1/4 Melon
1 cm Ginger root
1/2 Lime
2 Green chiles
Cilantro
Salt to taste

Chop the melon, chiles, and cilantro as you like – bite sized, brunoise, or whatever suits your mood. Grate the ginger on a microplane. Mix it all together. Squeeze the lime over the mixture. Stir again. Salt to taste.

Notes

  • All amounts are “to taste” or “what you have” so adjust as desired!
  • Melons in Japan are “green” or “orange” without much regard for the variety. In the US, this would be a Honeydew melon.
  • This is the season for new ginger, which is milder than regular ginger root.
  • Our green chiles were mild; spicier ones might overpower the salsa.
  • If you don’t like cilantro, mint is usually a good substitute.
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Mediatinker, Kristen McQuillin, is an American-born resident of Japan since 1998. This blog chronicles her life, projects, thoughts, and small adventures.