Cool Papaya Salsa

Serve this with fish or meat marinated in our Asian Marinade.

  • Servings: 6
  • Yield: Makes 2 cups

Source: Martha Stewart Living, June 1996


  • 1 underripe papaya, peeled and seeded
  • 3 small thin carrots, peeled
  • 4 scallions, white and light green parts only, thinly sliced
  • 2 limes
  • 1 lemon
  • 4 drops green Tabasco sauce
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup mint leaves, coarsely chopped


  1. Cut papaya into 1/4-inch dice; place in a bowl. Thinly slice carrots crosswise. Add carrots and scallions to papaya; toss.

  2. Using a sharp knife, remove peel and pith from 1 lime. Section lime, cutting each piece away from membrane; add to papaya mixture. Repeat with lemon. Squeeze juice from remaining lime into bowl. Add Tabasco, oil, salt, pepper, and mint; toss to combine. Serve.


Be the first to comment!