Sweet Onion-Avocado-Papaya Salsa

Preparation info

  • Makes about 3 cups , to serve


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The fresh flavors and colors of this relish are just what’s needed to liven up a meal of grilled seafood or chicken, or roasted pork loin. The level of sweetness depends upon how sugary both the onions and papaya taste. Adjust seasoning gradually. Serve the salsa freshly assembled. Or complete through step 2, then refrigerate, to finish at serving time.

When choosing papaya, palp for allover tenderness. Do not choose by uniformity of color, or you risk tasteless fruit. Blotchy coloring and pitting are usual. Sunrise papayas or similar orange or pink types are often more juicy and tender than yellow varieties. If you’re not familiar with avocado varieties, check out the information. The usual Hass is not as suitable for salads as the bright green, smoother varieties you’ll find in Latin American markets.