Citrus-Papaya Salsa

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 0 mins

The flavors intensify the longer it sits around. Serve it with any savory dish, or with toast and cheese.


1/2cup minced red onion
3cups boiling water
3 to 4-- medium oranges
1-- ripe papaya (1 pound)
1dash salt
1teaspoon minced chipotle chiles
1tablespoon fresh lemon or lime juice
1tablespoon cider vinegar
1tablespoon light-colored honey


  1. Place the onion in a strainer over a bowl in the sink.  Pour in the boiling water, and let it drain for at least 5 minutes.
  2. Peel the oranges, then section them over a medium-sized bowl, to save all the juices. 
  3. Cut the papaya in half lengthwise, and scoop out the seeds.  (You can reserve them and use them as a garnish.)  Dice the pulp, and add it to the oranges au jus. Add the remaining ingredients (including the onions), and mix until thoroughly combined.
  4. Store in a tightly covered container in the refrigerator for up to two weeks.  Serve cold, topped with the reserved papaya seeds, if desired. Makes 2 cups.

Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.

Recipe courtesy of Mollie Katzen.

Nutritional Info *per serving

  • Calories 25
  • Glycemic Load 1
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Potassium 90mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 5g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 45%
  • Calcium 2%
  • Iron 0%