Papaya Salsa

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Serve this fruit salsa as a condiment with grilled fish – it is especially good with cod or hake – or spoon it over a griddled chicken breast. You may need to buy the papaya a few days before you use to ripen it at home. It’s one of those fruits that can be perfectly ripe even when the outside is mottled.


1 ripe papaya, peeled and cut into small dice
1/2 tablespoon extra virgin olive oil
1 small red onion, peeled and finely chopped
1 green chile, deseeded and chopped finely
4 stems of fresh coriander, chopped finely
Juice of half a lime
Salt and freshly ground black pepper


1. Mix everything together, adding just enough salt and pepper to season it, and chill.


Recipe Variations

– Use a red chilli instead of a green chilli or 1/4 teaspoon of lightly toasted dried chillies. Halve the quantity of green chilli in this recipe for a milder salad or omit it completely. If you wish, use sweet chilli jam or jelly instead of fresh chilli.

– Use fresh mint instead of coriander.

– Make this salad with ripe mango or even Charentais melon instead of papaya.

– Try serving the salsa with Coconut Cod: lightly toast dessicated coconut in a dry pan; dip cod fillets in an egg wash and roll in the coconut. Fry in a non-stick pan with olive oil and serve with the papaya salsa and rice which you have cooked with cardamom seeds and a squeeze of lemon juice.


Photography copyright foodpixies.com


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