1 1/2 c  Cantelope; RIPE or other
-melon; cubed
2 tb Fresh lime juice
1 tb Lime zest; juilliened
1/4 c  Scallions; tops included
-chopped
4 tb Fresh cilantro; chopped
2 tb Fresh ginger; minced and
-peeled
1/2    Jalopeno; or other hot chili
-pepper, seeded & minced
1 tb Peanut oil

Mix all the ingredients together in a small bowl and taste carefully for
the balance of seasonings, adjusting as needed. Let the flavors mellow fo
about hanl an hour before serving. This salsa canb e kept for a day but i
is best served soon after it is made. Makes 2 cups.