2 ripe papayas (about 1 pound each)

2 ripe plum tomatoes, seeded and cut into 1/4-inch dice

1 tablespoon seeded, finely chopped jalapeño pepper

1/3 cup finely chopped red onion

1/4 cup chopped fresh cilantro or flat-leaf parsley

Finely grated zest of 2 limes

1/3 cup fresh lime juice

1. Peel and seed the papaya and cut it into 1/4-inch dice.

2. Place in a medium-size bowl.

3. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya.

4. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hours.

Makes about 4 cups.
 

Recipe courtesy of the National Pork Board.

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