Makes 3 cups
- 3 cups diced melon
- 6 Tablespoons lime juice
- 1/4 cup honey
- 1/4 cup diced red bell pepper
- 1-1/2 Tablespoon finely chopped cilantro
- 1 Tablespoon seeded, minced jalapeño pepper
- 1/2 teaspoon salt
Combine all ingredients in large bowl; mix well. Refrigerate overnight to allow flavors to blend. Serve over grilled fish or chicken.
Recipe courtesy of the National Honey Board.
