Cantaloupe Pico De Gallo

Chef Harold Moore adds floral, juicy cantaloupe and crunchy cucumber to his classic pico de gallo. It’s the perfect topping for grilled fish tacos.

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  • 1 cup finely chopped cantaloupe
  • 3/4 cup finely chopped English cucumber
  • 3/4 cup finely chopped tomato
  • 1/2 cup minced red onion
  • 1/2 cup chopped cilantro leaves
  • 2 tablespoon fresh lime juice
  • 1 tablespoon finely grated jalapeño
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large bowl, combine the all of the ingredients and season with salt and pepper. Let sit for 15 minutes before serving.

Contributed By Photo Abby Hocking / Food & Wine

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