Spicy Cantaloupe Salad with Lime & Mint
Juicy, sweet cantaloupe chunks tossed with zesty lime, fresh mint, and a surprising kick of chili heat. This refreshing salad comes together in 10 minutes and is the perfect balance of sweet, sour, spicy, and herbaceous flavors. It's your new favorite summer side.
For 4 servings
- prep · ~5 min
Prepare the cantaloupe.
1.Cut the cantaloupe in half and scoop out the seeds.2.Slice off the rind, then cut the flesh into 1-inch cubes.3.Transfer all cubes to a large mixing bowl.TIPChoose a cantaloupe that feels heavy for its size and smells sweet at the stem end — it’s perfectly ripe. - prep · ~2 min
Prep the fresh herbs and dressing.
1.Rinse the mint leaves, pat them dry, and roughly chop.2.Juice the limes until you have 2 tablespoons of fresh juice. - mix · ~1 min
Toss the salad.
1.Drizzle the lime juice over the cantaloupe cubes.2.Sprinkle with chili powder and a pinch of salt.3.Add the chopped mint.4.Gently toss everything together until the melon is evenly coated.TIPToss gently so the juicy cantaloupe cubes don’t break apart. - mix · ~1 min
Adjust seasoning and chill.
Taste the salad. If the melon isn't quite sweet enough, drizzle a teaspoon of honey and toss again. For best flavor, cover and refrigerate for 10-15 minutes to let the flavors meld, though it can be served immediately.
TIPDon’t skip the pinch of salt — it makes the melon taste even sweeter and juicier. - garnish
Garnish and serve chilled.
Transfer to a serving bowl, garnish with a few extra small mint leaves or a very light extra dusting of chili powder. Serve chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the ripest cantaloupe, look for one that feels heavy and has a sweet, floral scent at the stem end.
- 2Chill the cantaloupe cubes for 15 minutes before assembling for an extra-refreshing salad.
- 3Add the lime juice and salt just before serving to prevent the melon from releasing too much liquid.
- 4Use a microplane to zest the lime before juicing — a pinch of zest adds a bright, aromatic lift.
- 5If you prefer a milder heat, use a pinch of smoked paprika instead of chili powder for a gentle warmth.
- 6Leftover salad can be stored in an airtight container in the fridge for up to 1 day, but is best eaten fresh.
Adapt it for your goals.
Tropical kick
Replace half the cantaloupe with diced mango and a squeeze of orange juice for a sweeter, more tropical version.
cool cucumberCool cucumber
Add 1 cup of diced English cucumber for extra crunch and a cooling counterpoint to the chili heat.
spicy herb swapSpicy herb swap
Substitute the mint with fresh basil or cilantro for a different herbaceous profile that still pairs beautifully with lime.
grilled cantaloupeGrilled cantaloupe
Grill the cantaloupe cubes for 1-2 minutes per side before tossing for a smoky, caramelized twist that deepens the sweetness.
Why this is on our healthy list.
Rich in Vitamin C
Cantaloupe is an excellent source of vitamin C, which supports immune function and healthy skin.
Hydrating and Low-Calorie
Cantaloupe is over 90% water, making this salad a hydrating, low-calorie snack perfect for hot weather.
Digestive Support from Mint
Fresh mint is known for its soothing properties on the digestive system and adds a refreshing flavor without extra sugar.
Antioxidant Boost
The combination of cantaloupe's beta-carotene and chili's capsaicin provides a range of antioxidants that help fight inflammation.
Frequently asked questions
If your cantaloupe is under-ripe, the honey is essential—taste first, then add 1 to 2 teaspoons of honey to boost sweetness.
