Melon Salad with Chili and Mint
4 cups of diced melon, honeydew, cantaloupe, or ambrosia melon, or a mixture, about 1 large or 2 small melons
1/2 teaspoon Kosher salt, more or less to taste
About 1/2 serrano chile, minced
2 to 3 Tbsp lime juice or lemon juice
10 large fresh spearmint leaves
Toss melon with salt: Put the diced melon into a large bowl. Sprinkle with salt and toss to combine. Add the lime or lemon juice and minced chili. Toss to combine. Chiles vary in their level of hotness, so start with a small amount (maybe 1 teaspoon minced), and add more to taste. Refrigerate until ready to serve. When you are ready to serve, slice the mint leaves thin and gently combine with the diced melon. The easiest way to slice the mint is to chiffonade it: stack the mint leaves, roll them into a cigar shape and slice thin.