Papaya Mango Salsa

1/2 firm, ripe papaya
1 medium firm, ripe mango
1/2 medium red onion, chopped fine
3 Tbsp. Persian Lime Oil
1 Tbsp. lime juice
2 Tbsp. Smeralda Green Apple White Balsamic
1 Tbsp. fresh cilantro

Seed and peel papaya. Peel mango and cut flesh from pit. Dice papaya and mango into 1/4 inch pieces. Place in small bowl and toss with onion, Persian Lime Olive Oil and juice. Add Granny Smith Apple White Balsamic, cilantro, and then salt and pepper to taste. Chill covered for at least 2 hours. Serve as an accompaniment to fish, poultry, or pork.

Print Friendly and PDF