This homemade Papaya Avocado Salsa is a colorful side dish that's perfect for serving with grilled chicken or fish. The best salsa to serve at a summer BBQ.
Papaya Avocado Salsa is one of my favorite summer side dishes, and it only takes 10 minutes to make. The combination of the sweet tropical papaya flavor mixed with creamy, buttery cubes of avocado is beyond delicious. You can also serve the salsa with crunchy tortilla chips.
In addition to this salsa being a great side dish, it's super healthy. Papayas play a large role in making this a nutritious side. The soft, fleshy fruit is high in fiber and filled with vitamin C and antioxidants. It also has an enzyme called papain that helps with digestion.
HOW TO CHOOSE A PAPAYA
Look for mostly yellow papayas, that have smooth skin, and are slightly firm. They shouldn't be too soft or have any cuts or bruised skin. If the fruit is too soft, it's overripe. Make sure there's no mold on the end of the papaya where the stem was attached. If the papaya smells terrible, it's old and should not be purchased. If you have greenish, unripened papayas, place them in a brown paper bag to speed up the ripening process. You can add a banana or apple to help it ripen even faster. Store the bag in a dark, cool location. After the fruit has ripened, store it in refrigerate for up to 2 days. You can store ripe papayas in the refrigerator for 5 – 7 days. Papayas can be stored in a glass container with a lid, reusable silicon storage bag or plastic bag.
HOW TO CUT AND PREP A PAPAYA
There are two easy ways to prepare papaya. Cut it in half lengthwise. Open the papaya and scoop out the seeds with a spoon. You can toss the seeds. You can slice the papaya or use a melon ball to scoop out the flesh.
You can also peel the papaya with a vegetable peeler or knife. From there, you can cube or slice the papaya. Squeeze a little fresh lime juice over the cubes or slices and enjoy.
CAN YOU FREEZE LEFTOVER PAPAYA?
Yes! You can freeze ripe, peeled papaya. Take your papaya slices or cubes and place them on a baking sheet. Make sure they are not touching and are well spaced out. Freeze the papaya for 1 – 2 hours. Transfer the frozen papaya to a freezer-safe sealed container or plastic freezer bag. Return the fruit to the freezer. Frozen papaya will last in the freezer for up to a year. Make sure to mark the container or bag with the date.
WHAT INGREDIENTS DO YOU NEED TO MAKE PAPAYA AVOCADO SALSA?
Papayas – Make sure they're ripe.
Avocados – The avocado should be ripe and not mushy.
Lime – Fresh lime juice is best. I'll take fresh lime juice over reconstituted anytime.
Orange – I used freshly squeezed orange juice, but if you have a bottle of orange at home, feel free to use it.
Cilantro – Cilantro adds great flavor to this salsa.
Red onion – You could substitute yellow onion. I like to use red onions because of their mild flavor when eaten raw.
Kosher salt – Salt is just necessary (unless your doctor said to cut back on it).
Olive oil – I used extra-virgin olive oil.
Jalapeño pepper -Be careful when cutting these peppers. Wear gloves to avoid getting the oils on your skin. You eyes, nose, and throat will thank you.
Green onion – These onions have a mild yet slightly grassy flavor that adds to the taste of the salsa.
Make sure to cut the papaya and avocado cubes the same size.
Be extra gentle when you mix all of the ingredients. You don't want to mash the avocado or papaya.
Feel free to add a little more heat to the salsa by adding more finely diced jalapeño pepper.
This easy Papaya Avocado Salsa recipe takes just 10 minutes to make. It's one of my go-to favorites to make in the summer.
Course Side Dish
Keyword Papaya Avocado Salsa
AuthorLisa Marie Todd
2papayaspeeled and diced
2tablespoonsfresh orange juice
2tablespoonsjalapeño pepperseeded and finely minced
1green onionthinly sliced
In a medium bowl, combine lime juice, orange juice, cilantro, red onion, green onion, and salt. Whisk in olive oil.
Add papayas and gently fold into mixture. Then add avocados and gently fold in.
Transfer to a bowl and serve or cover and refrigerate for an hour before serving to allow flavors to develop. Salsa will keep for 2 days.
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