Watermelon & Tomato Salsa

By Martha Rose Shulman

Published July 22, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(44)
Comments
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Sweet, juicy watermelon and spicy chiles combine to create a surprising summer salsa with a kick. It goes especially well with grilled fish. Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with rilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Featured in: Fresh and Fruity Salsas

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Ingredients

Yield:Makes 3 cups

  • 2 cups finely diced watermelon (about 6 ounces)

  • 1 cup finely chopped tomatoes (about ½ pound)

  • ¾ cup finely diced jicama

  • 1 to 2 serrano chiles, minced (to taste)

  • Salt to taste

  • 1 to 2 tablespoons fresh lime juice (to taste)

  • 1 to 2 tablespoons fresh lime juice (to taste)

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 24 calories; 1 gram fiber; 213 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

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4 out of 5
44 user ratings
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Comments

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John

It went nicely with chilled shrimp.

Pam

The serving size must be 1/8 of a cup!

Fran

How does this make 24 servings?

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