<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TGKorTdHiXI/AAAAAAAAAYU/JYKqvJ2pxz8/s1600/BG+melon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TGKorTdHiXI/AAAAAAAAAYU/JYKqvJ2pxz8/s320/BG+melon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504147156510411122" /></a><br />Spicy melon salad<br /><a href="http://www.boston.com/lifestyle/food/articles/2010/08/04/recipe_for_spicy_melon_salad?mode=PF">From the Boston Globe on August 4, 2010</a><br /><br />Serves 6<br /><br />Popularized by street carts in Mexico and Latin neighborhoods throughout the United States, this versatile dish can be served any time of day. Vendors sell zip-top bags filled with diced fruit. They add salt, lime juice, and dried chili powder to order. Bring these fresh flavors to your table, replacing chili powder with sliced jalapeno and chopped mint. Mix it up with pineapple, papaya, jicama, or mango. Season with salt just before serving, as it quickly leeches juices from the fruits.<br />  <br />2  cantaloupe, honeydew, or other ripe melons (about 6 pounds total), halved,  seeded, peeled, and chopped <br />Grated rind of 1 lime <br />Juice of 2 limes <br />1/2  jalapeno, seeded and thinly sliced <br />1  tablespoon chopped fresh mint <br />1/2  teaspoon salt <br /><br />1. In a large bowl, combine melon, lime rind and juice, jalapeno, and mint.<br /><br />2. Stir well, cover, and refrigerate for 1 hour. Sprinkle with salt and stir gently.<br /><br />Karoline Boehm Goodnick