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Summer Fruit Salsa with Melons and Jicama

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A trio of melons creates a crisp salsa with tropical flair in this delicious condiment that pairs perfectly with grain bowls, veggie burgers, or baked tortilla chips. Thin strips of jicama add a crunchy element to each bite while jalapeno peppers bring the heat. This unique recipe is a delicious change from traditional store-bought salsas and will surely become a staple in your house when a dish needs an extra boost of fresh flavor.

By Nancy Macklin, RDN,

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Ingredients

  • 1 cup chopped watermelon
  • 1 cup chopped honeydew melon
  • 1 cup chopped cantaloupe
  • ½ cup matchstick-cut jicama
  • 1 fresh jalapeño chile, seeded and finely chopped
  • ¼ cup sliced scallions
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • ⅛ teaspoon sea salt

Instructions

  • In a medium bowl stir together all ingredients. Cover and refrigerate until ready to serve. Store in the refrigerator for up to 3 days.
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About the Author

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About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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