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Papaya is a tropical treat with substantial health benefits. It is rich in vitamin C, and lycopene, which may help boost the immune system and aid the body in fending off cancer.
This week’s recipe for papaya salsa adds a sweet and spicy South of the Border kick to grilled fish. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“The people who give you their food give you their heart.”
– Cesar Chavez
Notes
Serve on any grilled or broiled fish (e.g., halibut, grouper).
Ingredients
- 1 cup peeled, seeded, diced papaya (mango or peach can be substituted)
- ¼ cup finely diced red onion
- ¼ cup (loosely packed) cilantro leaves, chopped
- ¼ cup fresh lime juice
- Juice of 1 orange
- 2 Tbsp olive oil
- ¼ to ½ fresh jalapeno chile, seeds and ribs removed, minced
- ¼ tsp salt or to taste
Instructions
- Combine all ingredients and let stand 30 minutes before serving. Taste for seasoning and correct before serving.
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