Cantaloupe Salsa
Makes 4 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: PBH/Del Monte Fresh Produce Co.

Ingredients

½ cantaloupe (large, ripe)
¾ cup red bell pepper, finely diced
¼ cup cilantro, finely chopped
3 Tbsp scallions, finely chopped
Juice of 1 lime
Pinch of salt and hot pepper flakes

Remove seeds and rind from cantaloupe. (You should have approximately ½ pound cantaloupe flesh.) Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. Serve with grilled chicken, fish or steaks.

Nutritional Analysis: Calories 75, Fat 1g, Calories from Fat 8%, Cholesterol 0mg, Fiber 2g, Sodium 23mg.

Nutrition Facts
Southwestern Cantaloupe Salad
Serving Size 1/4 salad

Amount Per Serving

Calories 35	Calories from Fat 0

% Daily Value (DV)*

Total Fat 0g

0%

 Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 85mg

4%

Total Carbohydrate 8g

3%

  Dietary Fiber 2g

8%

  Sugars 5g

Protein 1g

Vitamin A

35%

Vitamin C

140%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

Southwestern Cantaloupe Salad

Recipe Summary:

Preparation Time:  10 minutes

Number of Servings:  4

Cups of Fruits and Vegetables Per Person:  0.5

Ingredients:

4 oz ripe cantaloupe, thinly sliced

4 oz jicama, peeled and thinly sliced

3 oz red bell pepper, roasted, sliced

3 oz yellow bell pepper, roasted, sliced

1 Tbsp chopped fresh basil

2 Tbsp fat-free Italian dressing

Directions:

Combine cantaloupe, jicama, peppers, and basil. Add salad dressing. Mix well. Serve on an attractively cut cantaloupe base, if desired. Makes 4 servings.

Source:    Produce for Better Health

From: fruitsandveggiesmatter.gov/month/melon.htm