Pepino Melon Salsa

This South American fruit actually tastes like a cross between a cucumber and a nashi pear. Use the skins to present the salsa!

Recipe By: Green Eyed Girl (https://cookbuzz.com/kitchen/326)
Serves 2 Prep: 10 min

Ingredients

Pepino melon 1
Courgette 10cm
Lemon a squeeze
Salt a pinch
Taco seasoning 1 tsp

Method

1
This is a pepino melon, it's about the size of a mango.
2
Cut the melon in half lengthways and remove the centre seeds.
3
Cut dice shaped cubes neatly out of the flesh (score a criss cross design with a knife and scoop out). Be careful not to pierce the skin. Put the cubes in a bowl and keep the skins to hold the finished salsa.
4
Cut the courgettte into the same size dice and add to the bowl.
5
Squeeze in some lemon, add a touch of salt and the taco seasoning and mix together.
6
Divide the salsa into two and fill the empty skins, piling high.
7
Sprinkle with a bit more taco seasoning and serve. I had this Old El Paso pack in the cupboard.

Tips & Note

This was a lovely lively starter. You can add any salad vegetables you like or have in the fridge.

Pepino Melon Salsa

This South American fruit actually tastes like a cross between a cucumber and a nashi pear. Use the skins to present the salsa!

Recipe By: Green Eyed Girl (https://cookbuzz.com/kitchen/326)

Serves 2

Prep: 10 min

Ingredients

Pepino melon 1
Courgette 10cm
Lemon a squeeze
Salt a pinch
Taco seasoning 1 tsp

Pepino Melon Salsa

Recipe ID :2167 Posted on 03 NOV 2016

Serves 2

Prep 10min
views 812
printed 0

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This South American fruit actually tastes like a cross between a cucumber and a nashi pear. Use the skins to present the salsa!

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Ingredients

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1
10cm
a squeeze
a pinch
1 tsp

Method

Prep
10min
1
This is a pepino melon, it's about the size of a mango.
2
Cut the melon in half lengthways and remove the centre seeds.
3
Cut dice shaped cubes neatly out of the flesh (score a criss cross design with a knife and scoop out). Be careful not to pierce the skin. Put the cubes in a bowl and keep the skins to hold the finished salsa.
4
Cut the courgettte into the same size dice and add to the bowl.
5
Squeeze in some lemon, add a touch of salt and the taco seasoning and mix together.
6
Divide the salsa into two and fill the empty skins, piling high.
7
Sprinkle with a bit more taco seasoning and serve. I had this Old El Paso pack in the cupboard.

Tips & Note

This was a lovely lively starter. You can add any salad vegetables you like or have in the fridge.

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