From yellow watermelons, to sugar babies, to cantaloupes and more, Indiana melons are sweet and juicy — the best around! Of course you can just cut off a slice and eat them as they are, but you can also get creative and pair them with other seasonal summer produce  and interesting flavors to make dishes that dazzle. Here’s an easy melon salsa to dress up your favorite summer dishes.

Melon Salsa
from Sunset Magazine

fields little cantaloupeIngredients:

  • 2 cups diced melon             (1/4- to 1/2-in. cubes)
  • 1 cup diced cucumber        (1/4- to 1/2-in. cubes)
  • 1/2 cup fine-chopped red onion
  • 1 serrano chile, stemmed, halved, and sliced
  • 1/2 cup roughly chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt

Preparation:

Mix all ingredients together in a medium bowl.
Make ahead: Up to 1 day, covered and chilled.

Ask your vendor about the melons they grow. And if you can’t find exactly what is called for in a recipe, just substitute another variety. They are all delicious! Refreshing, juicy, sweet, and tasty — here are more delicious melon recipes for sensational seasonal eating!

Cantaloupe Bruschetta with Balsamic Glaze
Blackberry Cantaloupe Salad
Summer Fruit Sangria
Heirloom Tomato & Watermelon Salad
Watermelon and Goat Cheese with Verbena Infused Vinaigrette
Tea Scented Melon
Roasted Potato Salad with Cantaloupe
Acocado Melon Salad