Skip to main content
Epicurious
Bon Appétit

Watermelon Salsa

By Steven Raichlen

4.5

(16)

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

1/4 cup fresh lime juice
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon or cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeño chilies

Preparation

  1. Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)

TagsSalsaCondimentLatin AmericanWatermelonMelonFruitJalapeñoChileVegetableLimeCitrusRed OnionOnionRoot VegetableCantaloupeDinnerLunchGluten FreeNut FreeDairy FreeVeganVegetarianQuickEasyMake AheadNo-CookBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.