This can be made and kept in the refrigerator until
ready to use for at least four days or even a week.
Ingredients:
1 1/2 c. finely diced cantaloupe melon
1 1/2 c. finely diced honeydew melon
1 1/2 c. finely diced crenshaw melon
3 tbsp. fresh lime juice
2 tbsp. minced fresh cilantro or possibly mint
1 jalapeno pepper, seeded and chopped
or possibly 1/4 teaspoon cayenne
Directions:
Combine all ingredients. Cover and chill.
Serve on the side, well chilled, with grilled fish.
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