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. Pineapple Balsamic Vinegar
1 Tbsp. fresh cilantro
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice. Place in small bowl and toss with onion, Persian Lime Oil and juice. Add Pineapple 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.