A bit of Papaya Salsa can dress up a fish fillet, or get tossed into rice; add a side green salad topped with chopped Macadamias, in keeping with the tropical theme. Delicious!
Mexican papayas are becoming easier to find. They aren’t quite as sweet as Hawaiian papayas, but they’re also less likely to be genetically modified. They might be a little uglier on the outside too- often a mottled brown/green/orange color. But this colorful fruit is especially healthy, fighting inflammation, promoting heart health, and aiding digestion.
Limes go especially well with papayas, but lemons can substitute. This salsa is the perfect summer topping for grilled fish, or even over some greens as a salad. Serves 6-8.
- Half of one large Mexican papaya (about 3-4 c.)
- Half of a Red onion
- 2 cloves garlic
- 1 jalapeno pepper (or to taste)
- Half a bunch of cilantro (about 1/2 c.)
- Optional: Spearmint or parsley
- 1/4 c. olive oil
- 1 tsp. salt
- Juice from 1-2 limes
1. Mix in medium bowl: > Half of a red onion, chopped fine > 2 cloves garlic, minced > 1 Jalapeno pepper (or to taste), chopped > Half a bunch cilantro (about 1/2 c.), chopped > 1/4 c. olive oil > 1 tsp. salt
2. After mixture’s coated with oil, add and mix again: > Juice of 1-2 limes > Half a papaya (about 3-4 c.), chopped
3. Serve this salsa as a topping over fish or other favorites. Add fresh spearmint for variety, if desired. Substitute pineapple for the papaya, if papaya isn’t available.