Australian Recipes

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Pawpaw (Papaya) Salsa

paw paw salsa

2 ripe pawpaws
2 jalapeño peppers
1 large clove garlic, minced
½ cup red onion, finely chopped
1 cucumber, peeled, seeded and chopped
½ cup cilantro, chopped
grated zest if 2 limes

½ cup fresh lime juice

Total carbohydrates-23g,
Protein-2g, Cholosterol-0mg,
Sodium-15mg, Fiber-4g, Total Fat-0g.

Makes 2 cups

  1. Peel pawpaws. Discard seeds and cut into 1-cm cubes. Place in bowl.

  2. Wearing rubber gloves, seed and mince peppers.

  3. Add peppers, garlic, onion, cucumber, cilantro, zest and lime juice. Toss. Serve with grilled fish.

Selection and Storage: Look for warm yellow or peach-colored papayas. Ripeness can be judged by feel, much like an alligator pear. To speed the ripening process, place papayas in a paper bag with an apple or unripe banana. Papayas should be stored at room temperature.

Preparation: Use a sharp knife to peel skin. Slice in half. Scoop out seeds, save as desired. Slice in spears or cubes.


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