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.
