Blueberry Melon Salsa

Recipe from: Victor Sack
Servings: 6

2 cups 500 mL blueberries, fresh or frozen
1 cup 250 mL diced honeydew melon
3 Tbsp. 15 mL lime juice
cup 125 mL diced red onion
cup 60 mL chopped cilantro
1 Tbsp. 15 mL peanut oil
1 tsp. 5 mL grated lime peel
1 jalapeno pepper, minced
coarse salt to taste

Combine all ingredients except the salt. Season with salt to taste. Let stand one hour then refrigerate until serving time.