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Aug
22
Papaya is a wonderfully versatile fruit, perhaps because it is not too sweet. Its ripe flavor is subtle, hinting at the subtropical mango and durian, but without the cloying sweetness that characterizes those fruits. Unripe, it is fantastic shredded and tossed with lime juice and nuoq mam, as in the Thai dish som tum or the Laotian dish tam mak hoong. In the following recipe, I’ve combined ripe papaya with juicy summer tomatoes and fragrant basil to make a salsa that’s great with chips or on top of a nice piece of grilled fish. Add some minced jalapeño if you like it spicy.
Tomato Papaya Salsa
makes about 2 cups
1/2 pound tomatoes, chopped (about 1 cup)
1/4 pound Vidalia onion, chopped (about 1/2 cup)
1/4 pound papaya, chopped (about 3/4 cup)
juice of 1/2 lime (about 1 tablespoon)
handful of basil leaves, chopped
1/4 teaspoon salt
Combine all ingredients & stir well. Refrigerate for at least 3 hours to allow flavors to meld. Even better the next day.
Download or View PDF of recipe for printing.
