Seeing ginormous boxes of piled up watermelons at the grocery store makes it official. Summer is peeking its muggy, frazzled head around the corner. Once, maybe twice, each summer I buy an obligatory green and yellow striped melon. It’s as if an imaginary Karen is standing in the produce aisle shaming me into buying one. So I do.
In all honesty, we don’t get excited about eating watermelon. After I tried force feeding Son B a wedge this morning, he informed me he doesn’t even like them. Never has. So in reality, I’ll spend X number of hours hacking a edible beachball into carefully cut, bite-sized chunks. Placing the enormous Tupperware container front and center in the chill chest, for everyone to see opening. Hoping one or two takers will bite. Only to chuck it all out into the compost a week later. Every year it’s the same. Buy, cut, compost, repeat! Until this year!
The hubby and I started doing Friday night appetizers and drinks with some friends several months ago. We figured we’d have a Corona with our Coronavirus on a regular basis. In the beginning, we’d whip up snacks with great thought and complex ingredients. Which turned our well-intended appetizers into mini-dinner munchies. So, we’re going back to basics.
Since an abundance of red cubed fruit is chilling out and a pineapple is lounging on the countertop, tonight’s tapas is Watermelon-Pineapple Salsa! Who doesn’t love salsa to snack on?!
Sweet, savory, and slightly spicy, Watermelon Pineapple Salsa transports your tastebuds to a lounge chair on the Mexican Riviera beachfront. Cue the Mariachi Band and ingredients–diced fresh watermelon and pineapple, red onion, jalapeno peppers, cilantro, cumin and lime juice! Refreshing, healthy, and easy! Serve alone with your favorite scooping vessel, toss it with leafy greens, or pile on a favorite cut of grilled meat, such as chicken, pork, fish or seafood. I think I need to buy more watermelon!
PrintWatermelon-Pineapple Salsa
Bring your salsa to the tropics this summer with watermelon and pineapple! It’s a refreshing balance of sweet, savory and heat. Munch away with your favorite chips or serve alongside grilled fish, seafood, chicken or pork.
Ingredients
2 cups diced watermelon
2 cups diced pineapple
3 jalapeno peppers, diced and seeded*
1 small red onion, diced
1 red pepper, diced
1/4 cup cilantro leaves, chopped
Juice of 4 limes
2 tsp. ground cumin
1–1/2 tsp. salt (kosher, table or sea)**
1 tsp. ground pepper
Instructions
In a large bowl, gently stir all ingredients until evenly combined. Serve with your favorite dipping vessel: tortilla/pita/veggie chip, pretzel, etc.
Notes
*Adjust according to your spice tolerance by substituting jalapeno peppers for habanero, Thai Dragon, etc.
**Increase or decrease according to your tastes.
IMNPB
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