Apple Crunch

1 cup cilantro, chopped
1 honeydew
1 cup balsamic vinegar
1 sweet onions

Halve the honeydew, scoop out fruit, and cut it into wedges.
Save one of the halves to serve the salsa in and save some of the juice (up to a cup).
Wash the cilantro, remove any stems, chop cilantro and onion. Mix everything gently in a large bowl or container, then chill in refrigerator.
Scoop chilled mixture into saved honeydew half, serve immediately as a side dish.

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