Papaya Salsa


Papaya Salsa

The View from Great Island
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.
Prep Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 6
Calories 35 kcal


  • 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. 
Smart Shopping Tips
  • 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.
Cooking & Serving Tips:
  • 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.
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