Papaya and Vegetable Salsa

Preparation info

  • Makes about

    2 cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

In a recent study of more than three dozen fruits, papaya had the highest amounts of vitamins, minerals, and fiber; This pretty, fresh-tasting salsa goes well with lowfat white or blue corn chips.


  • 1 large ripe papaya, halved, seeded, peeled, and finely chopped
  • 1 cup finely chopped juicy ripe tomatoes, with juice, with or without seeds
  • ½ cup finely chopped seeded and peeled cucumber
  • ¼ cup finely chopped scallion
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely chopped cilantro or parsley
  • 2 teaspoons finely chopped jalapeño or other chili pepper or to taste
  • Salt


    In a medium bowl, combine the papaya, tomato, cucumber, scallion, lime juice, cilantro, jalapeño, and a pinch of salt. Stir to blend. Let stand at room temperature until the mixture becomes juicy, about 20 minutes. Taste and correct seasonings.