My Watermelon Salsa
This is watermelon season! Watermelon is 92% water, an excellent source of vitamin A and C and has ZERO fat and ZERO cholesterol. It’s so refreshing in the summer time. Originally from Africa, the watermelon is actually an edible gourd, in the same family as the cucumber and squash. In the U.S., Florida is a top producer, with the majority of melons being harvested May through mid-June. Watermelon season lasts until October in the store so we don’t have long before they disappear from the grocery store. Get your watermelons now before they are gone until next season.
3 cups finely diced seedless watermelon including the rind
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/3 cup balsamic vinegar
1/4 teaspoon salt, or to taste
2 pinches of cayenne pepper to desired heat
Place watermelon, balsamic vinegar, cayenne pepper, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Storage Tips: Whole melons will keep in the refrigerator for no longer than a week. Once cut, they should be kept refrigerated and covered with plastic wrap.
Handling Tips: Before cutting your watermelon, be sure to wipe it with a clean cloth and light soapy water. Rinse with clean water, and you’re ready to start cutting.
Usage Tips: Every part of the watermelon is edible, including the rind. The fiber-rich rind can be pickled, candied, or turned into jam or jelly.