Watermelon Salsa ++

by Vicki BrunsvoldTastemaker in Residence

A couple of things: August 3rd is National Watermelon Day.
Mark Twain said about watermelon: “When one has tasted it, he knows what the angels eat.”


2 cups watermelon, cubed

1/2 cup yellow pepper, diced

1 cup mango, cubed

1/2 cup cucumber, diced

2 scallions, thinly sliced

1/3 cup herb choice: basil, cilantro OR parsley, finely chopped

juice of 2 large limes, about 1/3 cup

2 tsp lime zest

1 Tbsp honey

Optional: 1 minced jalapeño ~ or ~ a dash or two (to taste) hot sauce

Salt and pepper to taste


  1. In medium bowl, mix watermelon, pepper, mango, scallions, herb, lime juice, zest, and honey.

  2. Add jalapeño or hot sauce to taste.

  3. Add salt and pepper to taste.

Cook’s Note

  1. Also: See here, my delicious Watermelon & Feta Salad recipe from 2014.

    Optional ideas for it: add 1 avocado, cubed. Add toasted walnuts or cashews. Great vegetarian option: serve on a bed of arugula and and mix in 2-3 cups quinoa.

  2. Salsa also goes great with all kinds of grilled meat, including the chicken shown in the photo below!