Post and recipe by Arianna Soto, Nutrition Awareness Intern
Summer is the season of papaya, mangos, and melons. I stock up and eat them fresh as much as possible but I also like to work them into recipes. Salsas are super refreshing and are perfect to take to barbecues or to top a fish taco or salad. What better way to freshen up a plate with a mix of mango and papaya salsas!
Lately I’ve been shopping at Sedano’s because they are selling their fruits and veggies for so cheap! I got 15 limes for 99 cents!
At work we had a potluck and so I decided to use all my cheap fruit finds and give a mango salsa a test run. Everyone loved it and asked for more, so the next week I I used papaya for a twist.
Have you ever tried a papaya salsa? Like all my recipes, its only a few short steps and super easy to make. I would usually chop up everything by hand, but this time went the easy route and used a food processor. Using the food processor will make the salsa a little more juicy, chopping will make it more chunky.
Both salsas share the exact same ingredients except for the actual fruit used. In the spring I would try this with strawberries. I hope you all fall in love with this recipe as much as I did and share it with your family and friends while the summer fruits are still ripe!
Mango Salsa/ Papaya Salsa
- 2 Mangoes or ½ Papaya
- ¼ cup of Jalapeno
- ⅓ cup of red and yellow bell peppers
- 1 medium tomato
- ½ cup of fresh cilantro
- 2 limes
- ½ cup of red onion
- Dash of salt and pepper (to taste)
Roughly chop and combine all ingredients or process until desired consistency.
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