A few weeks ago I was shopping in the produce section at Whole Foods unsuccessfully looking for a ripe pineapple when I stumbled upon a sign that advertised a sale on papayas. Since I didn’t have any luck finding a good pineapple, I decided to take advantage of the sale on papayas. I’d eaten papaya several times in the past but had never purchased a whole one from the store. The decision to buy a papaya instead was an easy one for me. Not only would a papaya still help me channel the tropics, it also provides a variety of nutrients including vitamin C, beta-carotene, folate, and fiber.
Since this was my first time purchasing a papaya, I quickly googled “how to pick a good papaya at the store.” In case, like me, you have never bought a papaya before, here are a few of the tips I learned:
- Look for a papaya with skin that is at least half yellow, however if there is still a fair amount of green, it will continue to ripen at home over the next few days.
- Feel the papaya. It should yield to gentle pressure but should not be mushy or moldy.
- Smell the base of the papaya. The odor should be faint, yet sweet.
Once home from the store, I put the papaya on the counter and waited patiently (not so patiently?) for the papaya to ripen. While waiting for the papaya to be ready, I started thinking about how I was going to use it. After giving it some thought, I decided the papaya would make a great addition to a fruit salsa along with a mango I also had picked up at the store.
Both the boyfriend and I love salsa and this recipe did not disappoint. After tasting the papaya mango salsa, I knew I had to share the recipe on the blog. Not only does this salsa have a delightful blend of sweet and savory, but it also packs a little heat from the jalapeno.
Papaya Mango Salsa
Yields 4-6 servings
- 1/2 medium papaya, peeled, seeded, and cubed
- 1 mango, peeled and cubed
- 1/2 medium red onion, diced
- 1/2 English cucumber, cubed
- 1 jalapeno, seeds removed and finely chopped
- 1 lime, juiced
- 1/2 cup cilantro, stems removed, roughly chopped
- Salt and pepper, to taste
- Add all the ingredients to a medium bowl and mix well to combine.
- Enjoy immediately or store in an airtight container in the fridge and consume within a few days.
Based on 6 servings, per serving:
Calories: 55, Total Fat: 0g, Sodium 200mg, Potassium: 120mg, Total Carbohydrate: 14g, Fiber: 2g, Sugars: 10g, Protein: 1g
This salsa can be enjoyed on its own with chips, or I think it would make a great addition to grilled fish tacos. I even mixed some of the leftover salsa with edamame for a quick side. If you give this recipe a try, you won’t be disappointed. So go ahead and pick up a papaya (and the other ingredients, as well), the next time you head to the grocery store.