This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
This is great salsa. Tired of the same old tomato-based salsa? This cantaloupe salsa will cure you! You could serve it with chips, though you might want to chop the cantaloupe a little smaller. Or do as I did and serve it over a fantastic grilled pork tenderloin.
I liked the chunkier pieces of fruit in my cantaloupe salsa when served with tender, juicy pork tenderloin. Smaller pieces would’ve been lost in the dish, I think.
I serve a similar dish but use a cherry salsa instead. Either salsa pairs perfectly with the pork.
Add a little minced jalapeno or serrano for an extra kick!
This recipe was inspired by a recipe from Patio Daddio.
Cantaloupe Salsa
Ingredients
- 1 medium cantaloupe seeded, chopped
- 1 large shallot minced
- ½ cup fresh parsley chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
Instructions
- Combine all ingredients.
- Refrigerate for 2 hours before serving.
Nutrition
Nutritional values are approximate.
