Papaya and Other Fruit Salsas

We wanted to try another fruit salsa. We found this recipe in our new cookbook and wanted to try it. We made pineapple salsa. It was very tasty.

The author also suggests that you can substitute the papaya with mango, pineapple, watermelon, cantaloupe, honeydew, Crenshaw, peaches, nectarines, apricots, grapes, blueberries, etc. His list contains most fruits although he states that for less juicy fruits you may need to increase the oil or citrus to get the desired consistency.

Papaya and Other Fruit Salsas

2 c. firm but ripe papaya, cut into 1/2-inch chunks
1/2 c. diced red onion
1/2 c. diced red, yellow, or green bell pepper or a combination
2 T minced fresh chile, to taste, or hot red pepper flakes or cayenne to taste
1/4 c. or more chopped cilantro fresh leaves
1 T extra virgin olive oil
3 T freshly squeezed lime juice, plus more to taste
salt and freshly ground pepper

1. Put all the ingredients in a medium bowl and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.

2. Serve immediately or refrigerate for up to a couple of hours. (Bring back to room temperature before serving.)

This recipe is from Mark Bitmann's "How to Cook Everything Vegetarian."