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Minted Cantaloupe Jicama Salsa


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  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 ripe cantaloupe, cut into 1-inch cubes
  • 1 cup peeled and cubed jicama (V2-inch cubes)
  • 2 scallions, thinly sliced white and green portion
  • 1 red Serrano pepper, seeded and minced



Step 1

6 servings

Combine all the ingredients (including cantaloupe and jicama) in a medium sized bowl. Taste for seasoning, adding more lime juice, salt or hot pepper (such as cayenne) for extra heat.

Alternatives: Scallions may be replaced by red or yellow onion. Serrano pepper may be replaced by other fresh hot peppers, but consider color contrasts of alternate ingredients. 1-2 tablespoons extra virgin olive oil may be added if desired.


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