If you have ever wondered what to do with a papaya, try this juicy salsa. It makes a great snack with chips or a sweet and spicy companion for grilled meat and poultry.
- 1 papaya
- 1/4 medium red onion
- 1 serrano pepper
- 1 bunch fresh cilantro
- 1 large lime
- Salt and pepper to taste
- Wash all produce.
- Peel the papaya. Scoop out the seeds and dice the flesh. Place in medium bowl.
- Finely chop red onion and pepper. Chop cilantro.
- Cut lime in half and squeeze out juice, removing seeds.
- Mix the papaya with the onion, pepper, cilantro and lime juice. Taste to adjust the seasonings.
- Refrigerate until ready to serve.
How to Cut a Papaya:
- Cut washed papaya in half lengthwise. Scoop out all the seeds with a spoon. Cut halves into wedges and use a sharp knife to carefully cut the peel away from the flesh. Chop peeled chunks into the size you like best.
- Choose papayas that are mostly yellow and will yield to light pressure. Avoid those that are very soft or have bruised or cut skin.
- If papayas still have some green areas and need more ripening, place in a paper bag for a few days. When papayas are fully ripe, they can be stored in the refrigerator if not eaten right away.
- Serve with chips, crackers or flatbread. It is also a tasty topping for grilled chicken, fish or pork.
- If you prefer less heat, use a sweet pepper such as green or red bell pepper.
- If you don’t like cilantro, try fresh parsley instead.
- Add some crushed pineapple or fresh mango.
- Stir in pico de gallo for more color.