Melon Salsa
by Nancy Berkoff, RD, EdD, CCE

This sweet-but-hot salsa is a good accompaniment to poultry, beef, fish and hot soups makes about 2 cups of salsa

• 1 cup diced cantaloupe
• ¾ cup diced honeydew or Persian melon
• 1 cup diced watermelon
• 1 teaspoon minced and seeded chili (you choose the heat)
• 1 teaspoon chopped fresh mint
• 1 Tablespoon fresh lemon or lime juice
• 1 Tablespoon orange juice

In a nonreactive bowl, combine all ingredients. Allow to chill for at least 30 minutes before serving.