Watermelon & Peach Salsa (and 2 bonus taco recipes!)

Wednesday, August 01, 2012

Summer is a great time to experiment with fruit salsas. Fresh avocados, mangoes, pineapples, melons, stone fruits and even berries are fun ingredients to use with or in place of tomatoes. There is no better time than the season when these fruits are at their peak. Just add a spicy pepper, onion, citrus and fresh herbs to your favorite fruit combination and you've got yourself an awesome salsa for chips, tacos, salads, grilled meats or fish, and whatever else your heart desires.

I made my Watermelon & Peach Salsa to use as a topping for two different tacos, catfish and black beans, both using the same seasonings. My favorite was the catfish, which I'd never tried with any kind of fruit salsa before so I was pleasantly surprised. Also, the entire meal was just under $10 and took less than 30 minutes to put on the table. 

Side note: I'm not sure if I could have made a more stereotypical taco unless it was fried chicken & watermelon with a splash of hot sauce...don't tempt me though.

Watermelon & Peach Salsa
1 c. watermelon, diced
2 peaches, diced
1/4 c. scallions
2 serrano peppers, sliced
2 tbsp chopped cilantro
1 tbsp chopped mint
Juice of 1 lime
Pinch of sea salt

Servings: Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Equipment Needed: n/a

For Tacos:
1 lb catfish nuggets OR 1 can black beans, drained & rinsed
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp liquid smoke
1 tsp honey
Juice of 1/2 lime
1 tsp minced ginger
1 tsp minced garlic
Grape seed oil
Pinch of sea salt
Chopped cilantro, for garnish (optional)
Flour tortillas

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Equipment Needed: Large skillet (or small pot, for beans)

The salsa is incredibly easy to make. Gather your ingredients and a medium sized bowl.

Dice up the watermelon.

Add some diced peaches. I left the skin on but you could peel them if it bothers you. Not a fan of peaches? Mango would be a great substitute.

Add the scallions. Remember my last tip? Use kitchen shears to cut green onions straight into the bowl. Changed my life. 

Add some sliced Serrano peppers. If you're more sensitive to the heat you could do a small dice. Personally I like the whole pieces and don't mind the seeds. The watermelon and peaches are sweet enough to balance the heat, so embrace it!

Add lots of fresh cilantro and mint. The fresh herbs make the salsa really pop.

Finally, add lime juice & just a pinch of salt. Keep in mind watermelon is going to release a lot of liquid, so don't go overboard with lime juice. I used a small one.

All done! Refrigerate until you're ready to serve and let the flavors meld.

To prepare the catfish tacos, rinse off the fish and place in a small bowl. Season with paprika, chili powder, onion powder, cumin, cayenne pepper. 

Add the honey, liquid smoke and juice of 1/2 a lime. Toss gently and set aside.

Heat a skillet to medium high and add oil. Saute ginger and garlic a couple minutes until fragrant, then add fish. Toss in a pinch of sea salt. Cook 3 - 4 minutes on one side before flipping to finish cooking the other side, 6 - 8 minutes total but this all depends on the size of your fish. 

Black beans were cooked in a pot using the same ingredients. Over medium  heat, I sauteed the ginger and garlic before adding the beans and all other spices, then seasoned to taste with a dash of sea salt and some extra cilantro. Using the back of a spoon, I slightly mashed the beans.

Catfish tacos served in warmed flour tortillas with a heaping portion of watermelon & peach salsa. They were messy and delicious!

Here are the black bean tacos with watermelon & peach salsa. Healthy, quick dinner for vegans out there!

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  1. This looks delicious. Just bought some watermelon and LOVE fish tacos. Thanks for sharing!