Cantaloupe and Strawberry Relish (American Midwest)

Make a batch of this unique salsa combination, and serve over the top of your grilled chicken or fish.

1 cup cantaloupe, chopped
1 cup fresh strawberries, chopped
¼ cup red onion, finely chopped
¼ cup green sweet pepper, finely chopped
2 Tbsp. fresh cilantro, snipped
1 Tbsp. fresh mint, snipped
1 tsp. lemon or lime peel, finely zested
2 Tbsp. lemon or lime juice, freshly squeezed

In a medium bowl, combine chopped cantaloupe, chopped fresh strawberries, finely chopped red onion, finely chopped green sweet pepper, snipped fresh cilantro, snipped fresh mint, finely shredded lemon or lime peel and lemon or lime juice. Toss lightly to coat.

Let relish stand at room temperature 30 minutes, stirring occasionally. Or, cover and store in the refrigerator 4-24 hours. Before serving, let relish stand at room temperature about 30 minutes.

Makes about 2 cups.