Tropical salsa for a hot summer day
THE summer heat is here and so is al fresco dining, barbecues, salads and glorious, glorious tropical fruits.
A papaya salsa is another of the super flexible combinations I love so much as you can tailor it to your tastebuds.
I've been serving my original version for years, featuring papaya (aka red pawpaw), pineapple, green onion and coriander.
It's a terrific combo to serve with barbecued, grilled or pan-fried fish, prawns, chicken or pork.
Since I first published it back in 2008 I've tinkered with the ingredients. I have found you can substitute mango for the papaya, cucumber for pineapple, red capsicum for the green onion and mint for the coriander.
Plus any combination of these ingredients works well.
The one constant is plenty of fresh lime juice, and I like to add a finely chopped hot red chilli. If you are not a fan of chilli heat, you can leave it out.
- 1/2 papaya, peeled and diced OR substitute 1 large ripe mango
- 1/2 small ripe pineapple, peeled, cored and diced OR substitute 1 Lebanese cucumber, peeled and diced
- 1/2 bunch green onions, finely sliced OR 1/2 red capsicum, seeds removed, diced
- leaves of 1 bunch fresh coriander OR mint, chopped
- juice of 2 fresh limes
- 1 small red chilli, seeded, chopped finely (optional)
- Combine all ingredients in a glass or ceramic bowl, at least two hours before serving to allow the flavours to blend. Cover and refrigerate.
- Use as an accompaniment to barbecued or pan-fried fish, prawns, chicken or pork, or serve as a dip with corn chips.
SERVES - 6