Skip Navigation LinksHome > May 2011 - Volume 5 - Issue 2 > Watermelon and Strawberry Salsa
HEART Insight:
doi: 10.1097/01.HEARTI.0000398191.05066.c3
Departments: The Hungry Heart/Tex-Mex: South Of The Border

Watermelon and Strawberry Salsa

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

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Tex-Mex is tasty, but can be high in fat and sodium. These colorful, zesty heart-healthy dishes — appetizer, soup, entrée and two veggie side dishes — will satisfy your craving for something salsa, something spicy and something crunchy.

Serves 4; ½ cup per serving

Whether served at room temperature or chilled, this refreshing salsa is terrific served with no-salt-added baked tortilla chips or spooned over fat-free vanilla yogurt.

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½ cup diced watermelon

½ cup diced strawberries

2 tablespoons chopped fresh mint

1 teaspoon grated lime zest

2 tablespoons fresh lime juice

2 teaspoons honey

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In a small bowl, stir together all the ingredients. Serve immediately, or cover and refrigerate for up to two days to serve chilled.

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Nutrition Analysis

(per serving; salsa only)

Calories 27

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 2 mg

Carbohydrates 7 g

Fiber 1 g

Sugars 5 g

Protein 0 g

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Dietary Exchanges

½ fruit

© 2011 American Heart Association, Inc.