from the kitchen of Sharmagne Leland-St. John
3 ripe Hawai'ian papayas (or 1 large Mexican papaya)
3 jalapeņo peppers
1 large clove garlic, minced
1 cucumber, peeled, seeded, and chopped
3/4 cup red onion, chopped
1/2 cup cilantro, chopped
Zest of 2 limes, grated
1/2 cup fresh lime juice
Peel the papayas, cut open and scoop out the black seeds*.
Cut the papaya into small pieces. Place in a large
dip bowl. Mince the jalapeņas and garlic. Mix
into the papaya, along with the red onion, cucumber, cilantro,
lime zest and juice. Toss until all ingredients are well
distributed. Serve with sturdy Tortilla chips or as a
topping on fresh grilled Swordfish, Mahi Mahi, or Dorado.
Makes 2 1/2 cups.
Hawai'ian papayas can be very expensive on the mainland so you
might wish to use the less expensive larger Mexican variety.
You may add a bit of the juice from the peppers for a really
*The seeds can be saved for use in a vinaigrette dressing.
They will add a peppery-Indian cress taste.