A Mexican-style melon salad that is bright, cool, and juicy. It's the perfect side dish for summer.
– 4 cups seedless watermelon, cut in small dice – 2 cups cantaloupe, cut in small dice – 2 cups honeydew melon, cut in small dice – 2 cups Tuscan melon, cut in small dice – 1/3 cup red onion, minced – 1 jalapeño, finely minced, optional – the juice of a large lime, or more to taste – 1/4 cup cilantro, chopped* – 1/2 tsp chipotle chile powder
Put everything in a big bowl and mix it all together. Check the taste to see if you want to add more pepper powder or lime juice.
To serve, the salad can be put in the fridge until you're ready to eat it. I think putting the salad in the fridge for about an hour will make it taste better.
Since juices tend to gather at the bottom of the bowl, I give it a gentle toss before each serve.
Cover and put away any extra melon salad in the fridge. It tastes best when eaten the same day it's made.