I confess that this will be a photo-lite post. I came up with watermelon salsa completely on a whim, or, as the French say, caprice. (I prefer caprice, don’t you? “Whim” sounds so, well, wimpy, but “caprice” trips across the ear in a sparkly way, like a little fairy dancing past my head. Careful, fairy! Don’t buzz like a mosquito, or you’ll be fairy toast.) So I didn’t do much planning, just snapped the final product. watermelon salsa with corn, scallions, and cilantro

Read this brief post about how I came up with this wondrous thing, or jump to the recipe.

I had been experimenting with a black-eyed pea and collard taco, based on an Isa Chandra Moskowitz recipe (from Isa Does It). I’m not publishing results for my version of the taco, because I’m still fiddling a bit to deem it shareable with y’all. I admit that most beans taste weird to me. Other people say “earthy”, I say “reminiscent of dirt.” I dunno what it is that bugs me.

Anyway, Ms. Moskowitz features an apple/avocado salsa on her black-eyed pea taco, a great flavor/texture choice. But heck, it’s summer. I don’t want to eat apples. Then I thought: Hey! Black-eyed peas/collards = southern U.S. states, therefore fresh corn and watermelon also = southern U.S. states = what I like to eat in summer. Suddenly, like Rapunzel’s pregnant mother, I could not get watermelon out of my mind. (In her case, she couldn’t get some European lettuce called rapunzel off her mind, hence her kid’s weirdo name.)

Dammit, I HAD to have some watermelon.

So I chopped it up, noticed some scallions in the fridge—the mildest of onions—and sliced them, shaved the kernels off a half ear of corn, squeezed in some lime, sprinkled in cilantro, and voila! Fresh watermelon salsa. Which I immediately ate with a spoon, and then I remembered my taco, which had turned into a collard wrap, and to which I’d added some sweet potato fries. Because southern U.S. states also = sweet potatoes.

watermelon salsa on a collard wrap

I imagine this marrying nicely to any kind of pale meat taco, particularly shrimp or chicken. Maybe even pork (though I only ever eat the stray piece of bacon or sausage, so can’t say for sure). The coolness and crunch of the ingredients complements spicy proteins in a lovely, light way. Enjoy!

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Watermelon Salsa: The Recipe

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Watermelon Salsa
Sparkle up your tacos, wraps, and salads with this easy salsa made from the freshest summer ingredients: watermelon, corn, and cilantro.
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Servings
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Ingredients
Servings
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Ingredients
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Instructions
  1. Put the cubed watermelon in a bowl. Remove the kernels from the 1/2 ear of corn, slice the scallions (whites and green tops), chop the cilantro, and add to the bowl. Add the lime juice and stir. Serve with the tacos or collard wraps of your choice.
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