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
This is great salsa. Tired of the same old tomato-based salsa? This cantaloupe salsa will cure you!
Servings 6
Calories 63kcal
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
Calories: 63kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 297mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3533IU | Vitamin C: 41mg | Calcium: 20mg | Iron: 1mg
Nutritional values are approximate.