Recipe by Anna Gill
½ honeydew melon, cubed
2 yellow peaches, cubed
2 tablespoons minced red onion
½ cup shredded cilantro leaves, plus a few small whole leaves reserved for garnish
1. Mix the first three ingredients, plus the shredded cilantro in a bowl gently.
2. Top with the whole leaves.
3. Sprinkle with the juice of the half lime and serve.
NOTE: This salsa is as terrific with grilled shrimp or chicken as it is with quesadillas
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.