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Melon SalsaMelon Salsa

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension

August 11, 2013



Makes 12 ¼ cup servings




  • 2 cups seeded and chopped fresh melon, honeydew, cantaloupe or watermelon, (use one kind or a combination)
  • 1 cup peeled, seeded and chopped cucumber
  • ¼ cup chopped onion, red or white
  • 2 tablespoons fresh, chopped cilantro or mint (optional)
  • ½ - 1 seeded and finely chopped jalapeño or hot sauce to taste
  • ¼ cup lime juice or lemon juice
  • 1 tablespoon sugar, white or brown



  1. In a medium size bowl, stir together all ingredients. Taste and season with more lemon or lime juice, sugar if needed.  

  2. Cover and chill for at least 30 minutes.


Caution: When handling hot peppers, the oils can cause burning and skin irritation. You can wear clean kitchen gloves or wash hands thoroughly after preparing. KEEP HANDS AWAY FROM EYES.


Nutrition Information

(Amount per serving)
Calories: 15
Fat: 0g

Cholesterol: 0mg
Sodium: 0mg
Carbohydrate: 4g
Fiber: 0g
Protein: 0g



Recipe source: University of Missouri Extension, Family Nutrition Education Program



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, July 31, 2013