Beautiful, ripe cantaloupe pairs with crisp jicama, a spicy serrano pepper and lime juice in this appealing Cantaloupe Salsa. Serve this pretty salsa with crunchy tortilla chips for an appealing appetizer.

Sweet Strawberry Salsa and Cantaloupe Salsa are both served with crispy chips on a wooden tray.

A Favorite Fruit

For many years my favorite fruit was cantaloupe. I couldn’t get enough of its fresh flavor. I loved the texture and the deep sweetness, the way it could be scooped into perfectly rounded orbs with a melon baller, its ability to hold up to dressings, and its exquisite aroma.

In Texas it was an extremely practical relationship. Cantaloupe was abundant there, even hard to overcome. It grew in my garden as a volunteer, the seed lingering in the compost heat beyond all reason. In Texas cantaloupe was inexpensive and prolific. My children loved them. Our pet box turtle loved them. They were a staple in our summer diet.

Then we moved. It’s not that cantaloupes are hard to get here but they are not as ubiquitous as in Texas. When I find them, they are often a different variety than the ones I learned to love there and they are less likely to be farm fresh and perfectly ripe. These days I eat cantaloupe less frequently. Still, when I can find nice ripe cantaloupes at a reasonable price, I thoroughly enjoy them.

Ripe cantaloupe pairs with jicama, a Serrano pepper and lime juice in this Cantaloupe Salsa. Serve with crispy corn tortilla chips.

Delicious Fruit Salsa

Last summer I made a great salsa from the delicious local blueberries that are so abundant for a time each summer. It was a great discovery, a sort of culinary revelation. While I love tortilla chips and fruit I had never thought much about making fruit salsas before. My mind began to race. What other salsas could I make to take advantage of the fruits that I love?

An impromptu trip to a local market gave me a few unplanned purchases to work with. One of them was a beautiful ripe cantaloupe. As I cut the cantaloupe for my family’s breakfast I began to think about what a nice salsa it would make.

On my next pass by the market I bought a serrano pepper and some jicama. At home I had cilantro and an orange bell pepper so I chopped and mixed and experimented until I came up with this pleasing combination.

In this pretty Cantaloupe Salsa, soft sweet cantaloupe pairs well with crispy bits of jicama. The pepper adds a savory shade of heat while lime juice brightens the mixture with notes of summery citrus. Allow the flavors to blend together for 20 or 30 minutes, then serve with tortilla chips for an appealing appetizer.

A trio of fruit salsas served in square bowls with various chips — A trio of fruit salsas: Blueberry Salsa, Cantaloupe Salsa, and Sweet Strawberry Salsa

Salsa Variations

I have continued to add new recipes to my repertoire of salsas. Perhaps you’d like to try a few more seasonal blends:

Sweet Cherry Salsa – Sweet Cherry Salsa draws on ginger, as well as peppers, to create a spicy warmth. Then it brings in notes of citrus and a splash of balsamic vinegar to lend depth to the sweet tang of ripe red cherries.

Sweet Strawberry Salsa – With bits of cinnamon basil, fresh ginger, pineapple and a splash of balsamic vinegar, I made a fresh strawberry salsa that was fragrant, tart-sweet, and just a little bit spicy.

Pomegranate and Roasted Corn Salsa – The flavors of sweet roasted corn, tart pomegranate arils, crunchy jicama and rich pine nuts meld with honeyed ginger and lime in this delicious salsa.

Blueberry Salsa -The cool freshness and mild spicy sweetness of this Blueberry Salsa make it a fantastic addition to any summer gathering.

Cranberry Salsa and Sweet Potato Chips – Cranberries and chiles make an intriguing flavor combination even before you add the ginger, cilantro and honey. Taken as a whole, this unique Cranberry Salsa offers a nice change of pace to a familiar holiday menu.

Pineapple Sweet Potato Salsa – The flavors are tropical and the colors are rich and warm: sunny yellow pineapple, deep orange sweet potato and crisp white flakes of coconut. Add a squeeze of lime, a touch of spice and a spoonful of honey for a lovely tropical salsa.

Cast Iron Salsa – This classic salsa has a rich depth of smoky-sweet undertones. Serve it with chips or savor as a relish with eggs, meat or roasted vegetables.

Avocado Corn Salsa – This salsa adds a nice touch of color and a contrast of flavor and texture, brightening the plate and adding a bit of crunch to Salmon, Chicken or Croquettes.

Enjoy!