Melon Salsa
(Makes six generous servings.)
1 medium cantaloupe
1 red bell pepper
1 small jalapeno pepper
½ medium red onion
¼ cup fresh mint leaves
1-2 tbsp honey
2 tsp white vinegar
Dice melons and peppers into ¼ inch cubes. Finely mince onion and mint. Toss with honey and vinegar, allow to sit at least one hour before serving over grilled chicken breast or fish filet.
