Watermelon Pico De Gallobarbecue, condiments, ethnic, salsa 1.50 cup seedless watermelon -- cut 1.00 in 1/4 dice 0.25 cup honeydew melon -- cut in 0.25 dice 0.25 cup cantaloupe -- cut in 1/4 1.00 dice 0.50 cup jicama -- diced 0.25 cup red onion -- cut in 1/4 1.00 dice 1.00 jalapeno chile pepper -- 1.00 chopped 2.00 tablespoon lime juice -- fresh 0.50 cup fresh cilantro leaves -- 1.00 chopped 1.00 maple syrup -- to taste 0.50 teaspoon salt -- or to taste Combine all ingredients in a medium bowl and mix lightly so as not to break up the watermelon. Serve immediately with Grilled Barbeque Chicken Breasts (separate recipe) or another dish. Chef's Notes: Prepared by Dean Fearing on a "Dean's Cuisine" segment on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of the Mansion on Turtle Creek in Dallas. Recipe By : Dean Fearing of the Mansion on Turtle Creek, Dallas From: |
