Melon Salsa

For Graduation Day at the Botanical Gardens, we encored our Peach-Corn salsa (with Sungold Cherry tomatoes, etc). Examining our pepper plants, we found their beautiful chocolate-red-green tie-dyed skin had contracted some sort of patchy black rot.

Melon Salsa is another refeshing twist on the same theme–and melons should be available at the farmer’s market for at least another week. Thai basil, a cinnamony, darker-flavored (and somewhat purple-stemmed) version of your normal Sweet Genovese, is also available. I found it at Kira’s stand, Evolutionary Organics, both in Union Sq (Weds) and Grand Army Plaza (Saturdays).

MELON SALSA

Ingredients
1 deseeded, diced melon
1 peeled, diced seedless cucumber
zest and juice of 1 lime
1 tablespoon gently shredded Thai basil
1 tablespoon chopped mint
1 jalapeno pepper, deseeded and diced
1 knob ginger, peeled and diced
salt to taste