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It’s peak season for cantaloupes — the most popular of melons in the U.S. Don’t be fooled by this refreshingly sweet fruit, which is an excellent source of vitamins A and C. It takes on a new flavor as a salsa that can be served with grilled chicken, fish or steak. Try it on a salad or with chips.
Remove seeds and rind from cantaloupe. (You should have approximately ½ pound cantaloupe flesh.) Chop cantaloupe into very small diced pieces. Put diced cantaloupe into a bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir. Add pinch of salt and pepper flakes. Chill and serve.
Serving size: 1/4 of recipe. 45 calories, 5 calories from fat, 0 grams total fat, 0 milligrams cholesterol, 90 milligrams sodium, 11 grams carbohydrate, 1 gram protein, 90 percent vitamin A, 160 percent vitamin C, 2 percent calcium, 2 percent iron.
Fruit: 1; vegetables: 0; meat: 0; milk: 0; fat: 0; carbs: 0; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down to equal whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.