Melon Salad With Chilies and Mint 4.000

Toni L. Sandys/The Washington Post

KidsPost Jul 29, 2014

Pairing refreshing fruit with savory ingredients such as herbs and peppers might be surprising, but if you try it, be aware that this dish can be quite hot.

Working with fresh chili peppers can be challenging for even the most experienced cooks. The capsaicin oil from the seeds and ribs inside can sting for quite a while if traces of it end up on your hands and face, which is why kid cooks should wear food-safe gloves for the task. Another way to go: Sprinkle in 1/8 teaspoon of crushed red pepper flakes instead.

Make Ahead: For best flavor, the salad can be refrigerated in an airtight container for at least 1 hour and up to 3 hours.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 cups

  • Juice from 2 limes (1/4 cup)
  • 1 small green (serrano or jalapeno) chili pepper, seeded and minced (may substitute 1/8 teaspoon crushed red pepper flakes)
  • 4 cups melon balls or cubes (from 1 large cantaloupe or honeydew or 1/2 small seedless watermelon)
  • 10 fresh mint leaves or basil leaves, chopped


Combine the lime juice, chili pepper, melon balls or cubes and the chopped mint or basil leaves in a mixing bowl. Stir to blend the mixture. Cover and refrigerate for at least 1 hour, and up to 3 hours before serving.

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Recipe Source

Republished with permission from ChopChop magazine, a nonprofit quarterly magazine about cooking for families, available in English and Spanish; adapted from a recipe in "Cook Fight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance," by Kim Severson and Julia Moskin (HarperCollins, 2012).

Tested by Toni L. Sandys.

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