It may be 58° outside, but I’m going to blog summer recipes until the season is officially over, dangit. Plus, there are plenty of watermelons and mangoes available in my supermarket right now, and this salsa is sooooo good. I made it for our farmers’ market-themed gourmet club last month, but it would be fantastic as part of a picnic, as an appetizer for a non-traditional Mexican menu, or as a garnish for grilled fish or chicken. Give it a try!
Watermelon Mango Salsa
2 1/2 to 3 cups diced seedless watermelon
1 Granny Smith apple, finely diced
1 mango, pitted and diced
1/2 red onion, diced
2 teaspoons minced garlic (about 2 cloves)
1 jalapeno, seeded and minced
1 bunch cilantro, stems removed and leaves chopped
2 tablespoons fresh lime juice
1 teaspoon coarse salt
Combine the salsa ingredients in a bowl and refrigerate. Serve with chips.
Source: Peace Meals (such a gorgeous cookbook!)
I’ll admit that I was initially a bit hesitant about adding garlic to watermelon, but this combination of ingredients really works. You get sweetness from the watermelon and the mango, tartness from the apple and the lime juice, and savory goodness from the onion, jalapeno, and garlic. I enjoyed the play between textures just as much as the flavor; the crunch from the apples and onions was especially terrific. I’ll definitely make this one again, especially if I have leftover watermelon to use.
Like most recipes I love, the salsa can be made ahead. I threw mine together a couple of hours before serving it and I thought it was just perfect; if you make yours ahead and it gets too juicy, just drain off some of the liquid before serving.