Watermelon Pico De Gallo

Recipe from Dean Fearing

Adapted by Molly O’Neill

Published July 3, 1993

Total Time
5 minutes
Rating
4(7)
Comments
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—Molly O'Neill

Featured in: FOOD; The Texas Three-Step

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Ingredients

Yield:Four to six servings

  • 1 ½ cups seeded watermelon, cut into ¼-inch dice

  • ¼ cup honeydew melon, cut into ¼-inch dice

  • ¼ cup cantaloupe, cut into ¼-inch dice

  • ¼ cup red onion, cut into ¼-inch dice

  • 1 jalapeno chili, seeded and chopped

  • 2 tablespoons fresh lime juice

  • ½ cup chopped fresh cilantro

  • ½ teaspoon salt, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 21 calories; 1 gram fiber; 158 milligrams sodium; 4 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

    Place all ingredients in a medium bowl and toss gently until well combined. Serve immediately.

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4 out of 5
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CL

Use cantaloupe instead of watermelon. You will not regret it.

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Credits

ADAPTED FROM DEAN FEARING, MANSION ON TURTLE CREEK, DALLAS

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