Celebrate Idaho Agriculture: Local Produce

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Watermelon Peach Salsa


1/2 cup hot pepper jelly

1 tablespoon lime zest

1/4 cup fresh lime juice

2 cups seeded and diced fresh watermelon

1 cup peeled and diced fresh peaches

1/3 cup chopped fresh basil

1/3 cup chopped fresh chives

3 cups tomatoes, chopped

Salt and freshly ground pepper


Whisk together pepper jelly, lime zest and

lime juice in a bowl. Stir in watermelon,

peaches, basil and chives. Reserve a pinch

of basil for garnish, if desired.

In a separate bowl, season tomatoes with

salt and freshly ground pepper to taste.

Combine tomatoes and watermelon

mixture. Garnish with reserved basil.

Watermelon Feta Salad


1/2 Watermelon (Crawford Farms, Nielsen Brothers, Wagner Farms, Wissel Farms)

12 oz fresh feta cheese, diced into cubes (Ballard Cheese)

1/2 cup fresh mint, chopped coarsely (Purple Sage Farms)


Cut the whole watermelon in half. (Set aside another half, cover with plastic wrap and store in the refrigerator for enjoying later.)

Take watermelon half, slice into wedges and then cut into 1 inch cubes. Add cubes to a large salad bowl.

Add feta cheese and mint and toss to mix ingredients.

Serve and enjoy!


You may add more mint or feta to your liking.

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