Melon with Chile, Salt, and Lime

4 Servings
100% would make this recipe for Melon with Chile, Salt, and Lime again.

This Mexican style combination is very refreshing on a hot day. It's also a wonderful party or brunch dish.

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Melon with Chile, Salt, and Lime Ingredients

1 medium Cantaloupe - chilled	1 tbs Lime Juice - Fresh squeezed
-- Lime Salt --	-- Powdered Chile --
1/2 cup Kosher Salt	2 medium Dried chilies - Passilla or Ancho
2 tbs Lime Zest - fresh	2 medium Mexican (Key) Limes

Instructions for Melon with Chile, Salt, and Lime

- Lime Salt -
Mix salt, lime zest, and juice in a small bowl. Allow to stand for at least 30 minutes. This will keep for up to three days if covered.
NOTE: You can buy this product in many Mexican markets, often pre-mixed with chile. That version is convenient, "Tajin" is my favorite brand. But the home made version is nicer because it adds a nice smell.

- Chile
Remove seeds and stems from chilies. Grind in spice grinder or coffee mill to a moderately fine powder.
NOTE. You can buy powdered chile easily, BUT don't confuse this with "Chile Powder" which containes cumin and other spices as well. You can "Chile Puro" or pure chile.

Mix equal amounts (about a Tbs each for 1 melon) of lime salt and powdered chile together in a small bowl.

- Melon
Cantaloupe is my personal favorite but honeydew or other firm, ripe melon also works well.
De-seed and cut up the melon in bite-sized chunks. Arrange decoratively on a serving plate or tray. You may mix two colors of melon or add slices of apple for visual appeal if you wish.

Quarter fresh limes and squeeze a bit of juice over the melon arrangement. Then sprinkle the salt-chile mixture lightly over the fruit. It little extra sprinkled over the plate adds a visual touch. Decorate the plate with extra lime sections, and perhaps a few mint leaves.

Main Ingredient: CantaloupeCuisine: Mexican

Ingredient Insight - look inside this recipe

Cantaloupe

Chile

Kosher Salt

Lime

Lime Juice

Meatless Kid Friendly Summer Spring Fourth of July No Cook Simple - Easy Snacks Side Dish Brunch Breakfast Mexican Cantaloupe

for flavor and categorization

I grew up 12 miles from Mexico (El Centro, CA) and we ate something almost exactly like this. The only difference was that we added various other fruits to the Melons (depending on what was available) -- apples, pears, bananas even -- and we ALWAYS included chunks of fresh cucumber. It was so refreshing, and dang good, and a must for any Summer Day.