Chunky Avocado-Papaya Salsa

By Martha Rose Shulman

Updated May 5, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(78)
Comments
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This is based on a recipe in Kim Sunée’s wonderful new book, “A Mouthful of Stars” (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn’t have Asian pears. So I used an apple, and loved it. It’s the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I’ve made them optional.

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Ingredients

Yield:Serves 6 to 8

  • 2 medium-size ripe Hass avocados, halved, pitted and cut in small dice

  • 1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)

  • 1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice

  • ¼ cup freshly squeezed lime juice

  • 1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste

  • ¼ cup chopped cilantro

  • 2 tablespoons chopped fresh mint

  • ½ small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

11 grams carbs; 106 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 248 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Tip

  • Advance preparation: This will last for a couple of hours but is best eaten shortly after assembling.

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Ratings

4 out of 5
78 user ratings
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Comments

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HSK

To serve w what? Tortilla chips?

Judy786

I am sooo very happy I came across this recipe. The variation of textures and flavors made my taste buds extremely happy. I used a small granny smith apple and Asian pear which gave it a nice sweet crunchy taste. I will definitely be making this again.

Judy786

This recipe is absolutely delish when paired with the Seared Herb Marinated Chicken by Melissa Clark your taste buds will thank you.

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