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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An adapted recipe from . I added the strawberries. If you want a less spicy version, use a milder chile or bell pepper. In place of green onions, use seasonal onions such as Vidalia, Walla Walla, Maui, etc. when available. Ingredients:
2 cups honeydews or 2 cups cantaloupe, diced |
1 teaspoon grapefruit zest |
1 cup grapefruit section, diced (either pink or yellow grapefruit or combination) |
1/2 cup strawberry, cleaned, hulled and diced |
2 tablespoons green onions, sliced (green and white parts) |
1 small serrano pepper, seeded and finely minced |
1 tablespoon fresh cilantro, minced (not dried) |
1 tablespoon olive oil |
1 tablespoon raspberry vinegar |
1/2 tablespoon lime juice |
salt, to taste |
pepper, to taste |
Directions:
1. Combine all ingredients in non-reactive, medium size bowl.
2. Chill for at least 1 hour.
3. Serve with chips, crackers, pita squares. Really good served alongside fish or as a topping on tacos, etc.
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