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Melon Salsa

1 small mango, peeled, pitted & diced
1 serrano chile, seeded & deribbed
juice of 1 lime
1/2 cup jicama, peeled & diced
1 1/2 Tablespoons red bell pepper, diced
1/2 cup honeydew, diced
1/2 cup cantaloupe, diced
2 Tablespoons cucumber, peeled & diced
2 Tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 Tablespoons sour cream

Puree the mango in a blender or food processor along with the chile
and lime juice. Place the diced vegetables and fruit in a mixing
bowl. Add the puree. Mix thoroughly to combine. Mix in the cilantro,
salt and pepper. Adjust seasonings to taste. Gently fold in the
sour cream.

Goes well with grilled fish or chicken.

Yields 6-8 servings.

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