Melon Salad with Chiles and Mint

We've adapted this recipe from the book CookFight by Kim Severson and Julia Moskin. It's surprising to think of pairing melon with savory ingredients like herbs and chile peppers – but if you try it, you'll see what makes it such a great and refreshing idea.

Hands-on time:
20 minutes
Total time:
35 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring cup
Medium-sized bowl
Melon baller (if you have one)
Measuring spoons


1⁄4 cup fresh lime juice (about 2 limes)
1 small green chile pepper, minced or 1/2 tsp crushed red pepper flakes (if you like)
4 cups melon balls or cubes (1 large cantaloupe or honeydew or 1/2 small watermelon)
10 fresh mint or basil leaves (chopped)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in the bowl.
  2. Eat right away, or cover and refrigerate 1 hour and no more than 3 hours.

When you cut chile peppers, their oils can get on your hands and, later, burn your eyes or nose if you rub them. Wear rubber gloves to cut the peppers. If you forget, use dish soap to wash your hands afterward, since it can get the oil off better than regular hand soap can.