The start of summer brings so many fresh produce varieties to stores and farmer’s markets, including melon. Cantaloupe is one of the sweet varieties of melon that I love and pairs nicely with spicy, lemony flavors. For tips on how to pick, prepare and store cantaloupe, check out the Produce Tips page.
At home, grilling season is our favorite time of the year. What a better way to celebrate dad on Father’s Day than organizing a parrillada (barbecue) and preparing a spicy cantaloupe salsa with chips to serve as an appetizer before the big meal.
Believe it or not, many fruits can be grilled and cantaloupe is no exception. Grilling the fruit brings out the sweetness while adding a smoky flavor that goes perfectly with the spice of the serrano peppers, Mexican cumin and, to add brightness, lemon juice and lemon basil.
I love to grow my own herbs at home and lemon basil is one of those ingredients that never fails during the spring and summertime. It’s a hybrid between basil and African basil with a distinct lemon aroma.
This cantaloupe salsa can be enjoyed with chips or served as a garnish to grilled meats, such as chicken and pork. You will be surprised how easy and how yummy this recipe is!
Grilled Cantaloupe Salsa
Prep Time: 10 minutes
- ½ cantaloupe, sliced
- 1 lemon, cut in half
- 1 serrano pepper, chopped
- 2 Tbsp. lemon basil, julienned
- 1 tsp. cumin
- ½ tsp. pink salt
1. Place cantaloupe and lemon on preheated grilling pan sprayed with nonstick cook spray or directly on outdoor grill. Grill 2-4 minutes per side, or until grill marks form. Remove from heat.
2. Chop cantaloupe into small chunks and place in bowl. Juice lemon over cantaloupe. Add pepper, lemon basil, cumin and pink salt. Stir to combine.
For a less spicy salsa, seed the pepper before chopping. Bright green peppers are also less spicy.