Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeno and 1/4 teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese.
Photograph by Justin Walker
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.