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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
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Pepino Melon Salsa

Recipe ID :2167 Posted on 03 NOV 2016
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Serves 2

Prep 10min
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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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Green Eyed Girl
Recipe By
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Green Eyed Girl
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Ingredients

Print Ingredients Email Ingredients
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.

Category

USA Others Easy Peasy Fruit Healthy Quick Salads Super Quick Vegetable Sides Vegetarian Courgette / Zucchini Fruit Spices Home Party Light Bites

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