- 1 cup finely chopped and peeled cantaloupe
- 1 cup finely chopped and peeled mango
- 1 cup sliced small strawberries
- 1/2 cup finely chopped, seeded, and peeled cucumber
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red onion
- 1 and 1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 2 tablespoons fresh-squeezed lime juice
- 2 tablespoons seeded and finely chopped jalapeno pepper
- 1 tablespoon agave nectar
- 1/4 teaspoon salt
This salsa is best served with a slotted spoon, to leave the liquid behind in the bowl, otherwise your entree or chips will become soggy.
Note: do use the smallest strawberries you can find, so that the slices aren't much bigger than all the other finely chopped items; because they're often smaller than their conventionally grown cousins, see if you can find wild strawberries for this dish. If you do use larger strawberries, I recommend cutting the slices in half again, to keep the pieces uniform.
I served with Match pork in hoisin sauce and mashed potatoes, for a savory, contrasting dinner.
6 servings (about 3/4 cup), Calories 59
The moment you think this is too spicy from the jalapeno, the sweetness of the fruit kicks in; the cantaloupe, mango, and strawberries are stunning together.. So many flavors in here it's almost hard to make sense of, but every little bit - from a crisp bite of cucumber or bell pepper to the heat of the jalapeno to the freshness of the mint - blended beautifully. The combination felt vaguely Thai-inspired - perhaps why it worked so well with my hoisin-slathered Match pork.