Watermelon Salsa

butterfly Yields: 8

Written By Eydie Desser


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I spent many years as a recipe tester for Leite’s Culinaria, and was exposed to many many amazing recipes from excellent cookbook authors..  This unusual salsa recipe was voted “Tester’s Choice” and it is a favorite of all my friends and family.  The original recipe calls for sugar and salt.  We omit these ingredients and add extra lime juice and more spice, which eliminates the need for these not so healthy ingredients.  It’s a wonderful recipe from an incredible chef, just healthier now!


  • 4 cups diced, seeded watermelon ¼” cubes
  • 1 cup diced, seeded cantaloupe ¼” cubes
  • 2 scallions, white and green parts, thinly sliced on the diagonal
  • 1 jalapeno, seeded and finely chopped
  • 1 teaspoon ancho chile powder, or more to taste
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped basil
  • grated zest and juice of 1 lime, or more to taste
  • small butter lettuce leaves or Ezekiel Tortilla chips


  1. In a large bowl, combine the watermelon, cantaloupe, onions, jalapeno, chile powder, cilantro, basil, and lime zest and juice. 
  2. Chill for 30 minutes before serving.  Serve as a lettuce wrap, or with baked Ezekiel tortilla chips
Cook’s Notes:

Recipe adapted from: Martha Foo’s recipe in: Screen Doors and Sweet Tea

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