Papaya-Corn Salsa

The papayas that almost all incessantly seem available on the market are the Solo varieties from Hawaii. These fruits are pear-shaped, about 6 inches lengthy, and weigh from 1 to 2 kilos every.

Makes three cups:


  • 1 small papaya (12 ounces) or 2 medium mangoes, peeled, pitted, and diced
  • 1 giant pink bell pepper, diced
  • ½ cup corn kernels, thawed frozen or contemporary (from 2 ears)
  • ¼ cup minced cilantro
  • 2 tablespoons contemporary lime juice
  • ¼ teaspoon chili powder


1. In a medium bowl, stir collectively the papaya, bell pepper, corn, cilantro, lime juice, and chili powder. Refrigerate till prepared to make use of. This can preserve for as much as 1 day; after that the fruit can be too watery.

Vitamin per ½ cup: 33 energy, 0g fats, 0mg ldl cholesterol, 2g dietary fiber, 8g carbohydrate, 1g protein, 4mg sodium.

A great supply of: vitamin C.

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