By Grocery List Plus Editorial Staff | Published on June 2, 2026

Melon Salsa

Serves 12

18 cal · 45 min

Melon Salsa

Recipe GLPR97fabbf8275565

4.0(1)
Mexican
Sauce & Condiment
45 min
18 cal
Servings: 12
Oven
Grill
SNAP eligible

A vibrant and refreshing melon salsa made with fresh chopped melon, cucumber, and onion, brightened with lime juice and a hint of jalapeño heat. This light condiment pairs beautifully with grilled fish, poultry, or roasted vegetables.

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Ingredients

2 cups fresh melon (cantaloupe, watermelon, or honeydew), seeded and chopped

1 cup cucumber, peeled, seeded, and chopped

1/4 cup red or white onion, finely chopped

2 tablespoons fresh cilantro or mint, chopped (optional)

1/2 jalapeño, seeded and finely chopped

1/4 cup fresh lime juice or lemon juice

1 tablespoon sugar

Directions

  1. Wash your hands thoroughly with soap and warm water before beginning preparation.

  2. Prepare all ingredients: seed and chop the melon into bite-sized pieces, peel and seed the cucumber and chop it, and finely chop the red or white onion.

  3. In a medium bowl, combine the chopped melon, cucumber, onion, fresh cilantro or mint (if using), jalapeño, lime or lemon juice, and sugar.

  4. Stir the mixture gently until all ingredients are evenly distributed. Taste and adjust seasonings by adding more lime or lemon juice, sugar, or jalapeño to your preference.

  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

  6. Serve the chilled melon salsa alongside grilled or broiled fish, poultry, or roasted vegetables.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard at Charlotte's major chains and available year-round or easily substitutable; melon peaks in summer but cucumbers and onions are reliable. Active prep time is genuinely 15-20 minutes of chopping, making the 45-minute claim misleading if it includes passive time. Cost per serving runs roughly 40-50 cents, kept low by cheap vegetables and no specialty items. The real constraint is that melon salsa is best served same-day—it weeps and loses texture by the next morning—so it suits a dinner party better than meal prep, and the 12-serving yield forces you to either host or waste.

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