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Papaya seeds are edible and taste like peppercorns. Just wash and dry them then use like you would pepper.
3 cups – ripe papaya, diced
1 cup – mango or pineapple, diced
2 – red and green bell peppers, diced
1 tsp – jalapeno pepper, de-seeded and finely chopped
½ – red onion, peeled and diced
¼ tsp – fresh garlic, chopped
1 tbsp – cilantro, chopped
1 tsp – mint, chopped
1 – lime
Peel, core and dice the fresh papaya. Toss it with mango or pineapple pieces in a bowl. Add the diced bell peppers, jalapenos, red onions, garlic, cilantro and mint.
Add a teaspoon of lime zest and then cut the lime and squeeze the juice into the bowl. Combine all the ingredients and season with salt and pepper. Cover and refrigerate for an hour or until chilled.
Papaya, Caribbean Red (each)
Mango, Large (ea)
Pineapple, Large (ea)
Pepper, Hot House Red (approx 235g) (each)
Gull Valley Pepper, H.H. Red (approx 220g) (each)
Pepper, Green (approx 235g) (each)
Gull Valley Pepper, H.H. Green (approx 220g) (each)
Pepper, Jalapeno (approx 40g) (each)
Onion, Red (approx 523g) (each)
Garlic, California (approx 52g per bulb) (each)
Cilantro, Bunch (ea)
Herb, Mint (approx. 28g) (each)
Lime (ea)
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