Perfect Picnic Salsa

Since summer is officially here - at least in Houston, where temperatures have been over 90 for a month now - David and I hosted our first outdoor get together of the season last weekend. The afternoon was perfect for sitting outside with a cold drink and cool, summery snacks. I'll be sharing a few of the recipes over the next week. I hope you try them for your next casual afternoon party. Let me know how you like them! Since our get together was from 3 until 5 p.m., I just served up a couple of appetizer type snacks.

The first snack is an adaptation of a recipe in The Junior League of Houston's latest cookbook, Peace Meals. Since I've already loved most of what I've tried from this cookbook, you're sure to hear much more about it! Summer Fruit Salsa is just perfect for a casual summer weekend. It's virtually stress-free since you can make it a couple of days in advance. Try to make it at least one day in advance so the flavors have time to meld. It did take longer than I had anticipated, due to all of the dicing, so I was happy that I prepared it in advance. Serve this salsa with large Tostitos or other white corn tortilla chips. It also works well as a garnishment to any white fish.

Summer Fruit Salsa


2 1/2 cups watermelon, diced

1 Granny Smith apple, cored and diced (do not peel)

1 mango, peeled and diced (vegetable peeler works well on this)

1/2 red onion, diced

1 jalapeno, halved

1/2 cup fresh cilantro

2 tbsp key lime juice

sea salt

When dicing all fruits, try to ensure the size is uniform for easier scooping onto the chips! Remove the rib and seeds from one half of the jalapeno, and dice the entire pepper. Tear the cilantro into small bits; I do not use a knife or scissors for this, just tear them up directly into the bowl so they release some flavor. Toss all ingredients except salt together in large bowl. Dust with a liberal amount of good quality sea salt and toss again.