A wonderful way to use fresh melon!
This is a school food service summer recipe for Melon, Hot Peppers, and fresh Herbs.
Cooking and Prep level: Basic
Lake County CA. Farm to School, Harvest of the Month Recipes
- Prep Time1 hr 10 min
- Total Time1 hr 10 min
- Yield100
- Serving Size1/2 cup (127 g)
- Energy33 cal
- HAACP Process1
Ingredients
- 10 medium Cantaloupes, fresh peeled, seeded and diced
- 2-3 medium sized Red Onions, diced'
- 9lbs 7 oz Cucumber, fresh, pared, quartered and diced
- 5 lbs Red Bell Pepper, diced
- 3 bu Cilantro, fresh, stems removed and chopped
- 5 Jalapeno Peppers, fresh, seeded and minced
- 1¼ cups Lime juice
- 2 tsp. salt
Method
1
Combine all ingredients in a large bowl or tote.
2
Let sit to marry flavors for 1 hour.
3
Serve ½ cup portion.
Nutrition Facts
- 100 servings per container
- Serving Size1/2 cup (127 g)
- Amount per serving
- Calories33
- % Daily Value*
- Total Fat0.5 g0.64%
- Saturated Fat0 g0%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium58 mg2.52%
- Total Carbohydrate7.7 g2.8%
- Dietary Fiber1.3 g4.64%
- Total Sugars6 g
- Protein1 g2%