3/4 cup diced honeydew melon
3/4 cup diced cantaloupe
3/4 cup diced watermelon
1 1/2 teaspoons minced serrano chili, with seeds
1 1/2 teaspoons minced fresh mint
1 1/2 teaspoons granulated sugar
1 tablespoon fresh lime juice
Thoroughly combine all the ingredients in a medium bowl.

Serve with shrimp or chicken.

Makes about 2 1/4 cups.

— Recipe adapted from "The Great Salsa Book," by Mark Miller (Ten Speed Press, 1994).