4 cups diced cantaloupe
1 large cucumber, seeded and chopped
1 large jalapeño, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large lime, zest and juice
2 cloves garlic, minced
1 teaspoon sugar, to taste
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup chopped cilantro
Place all ingredients in a large bowl. Toss to mix, and taste for balance. Add sugar to taste if the cantaloupe is very tart or bland. Store, tightly covered, for up to 3 days in the refrigerator.
Tips: For a taste of summer, savor this sweet, tangy salsa atop fish tacos and simple grilled chicken, or scoop it with your favorite tortilla chips for a snack.