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Cantaloupe Salsa

Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Keyword: Cantaloupe, Cucumber


  • Large Mixing Bowl
  • Cutting Board
  • Knife
  • Peeler
  • Juicer (optional)


  • 2.5 cups cantaloupe (about ½ a medium cantaloupe), diced (1/4 inch)
  • 1/4 cup sweet or red onion finely chopped
  • 1/4 cup cucumber diced (1/4 inch)
  • 2 Tbsp lime juice
  • 2 Tbsp fresh basil or cilantro finely chopped
  • 1/4 tsp salt
  • black pepper freshly ground, to taste


  • Cut the cantaloupe in half from end to end, remove the seeds and pulp from the center with a spoon and discard the seeds and pulp. Place half of the cantaloupe face down on the cutting board and remove the rind with a knife. Dice the cantaloupe into 1/4-inch pieces.
  • Peel the cucumber. Cut the cucumber in half from end to end and use a spoon to remove the seeds from the each half. Discard the seeds and the rind/skin. Dice the cucumber into 1/4-inch pieces.
  • Dice the onion into the smallest pieces that you are comfortable cutting and then use your knife to chop the pile of diced onion until the pieces are smaller than a 1/4-inch dice.
  • Chop or tear the basil into small ribbons or pieces. Or, chop the cilantro as small as you want it to be.
  • Mix everything together in the large bowl and serve.
  • Serve immediately with tortilla chips or over grilled fish or chicken.