We’re featuring this popular recipe from the files, just in time for picnic season. With just a little chopping and whisking you can whip up a colorful, fresh and fruity version of ever-popular salsa. Pair with sweet and crunchy jicama for a refreshing appetizer that also packs a cancer protective punch with nutrients like vitamin C, carotenoids and fiber.
Papaya Salsa with Jicama Chips
- 2 cups diced papay
- 2/3 cup chopped plum tomato seeded
- 1/2 cup chopped English cucumber
- 1/4 cup finely chopped red onion
- 1 serrano or jalapeno pepper seeded and finely chopped
- 2 Tbsp. fresh lime juice
- 1/4 tsp. ground cumin
- 1/2 tsp. sea salt or table salt
- Freshly ground black pepper
- 1 medium jicama
- 1/3 cup chopped cilantro
In mixing bowl, combine papaya, tomatoes, cucumber, onion and chile pepper to make the salsa. Toss gently with fork. In small bowl, whisk lime juice and cumin with sea salt and 3-4 grinds pepper until salt dissolves. Pour over salsa and toss to combine. Set aside.
Meanwhile, use paring knife to peel brown skin from jicama and cut away fibrous layer beneath it. Cut a thin slice off bottom and stand jicama on work surface. Using large knife, cut jicama vertically into 1/8- to 1/4-inch slices. Stack oval slices, including uneven ones, and halve vertically. Cut slices into 2- to 3-inch pieces. You can store sliced jicama in a bowl of water in the refrigerator for up to 8 hours if not serving immediately. Drain and pat dry before using.
Just before serving, mix cilantro into salsa. Spoon salsa into serving bowl in center of serving plate. Arrange sliced jicama around it to use as dippers.
Grocery List • Papaya • Plum tomato • English cucumber • Red onion • Jalapeno pepper • Lime juice • Cumin • Salt • Ground black pepper • Jicama • Cilantro
From Our Recipe Files: A Something Different Recipe by Dana Jacobi
Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors.