From Taste
Florida's Tropics
Sponsored by the Florida Tropical Fruit Advisory Council, Florida
Department of Agriculture and Consumer Services
Mango and Papaya Salsa
Serves 6
2 large ripe mangos, peeled and cut from the pit
1 large ripe papaya, peeled and seeded
1 medium red bell pepper, seeded, deribbed and finely diced
1 small red onion, finely diced
1 large jalapeño chili, seeded and minced
3 Tbs. minced fresh cilantro
1 tsp. ground cumin
1 tsp. Kosher salt
3 Tbs. olive oil
juice of 1 lime
To make the salsa: Cut the mangos and papaya into ¼-inch dice. In a large bowl, combine the mangos, papaya, bell
pepper, onion, chili and cilantro. Add the cumin, salt, olive oil, and lime juice and stir to blend. Cover and refrigerate
for at least 1 hour before using
Ginger Grilled Chicken with Green Papaya and Pineapple Chutney
Serves 4
2 inch piece fresh ginger, peeled and
chopped
2 large shallots, peeled and chopped
4 large cloves garlic, peeled
1 tsp. freshly ground white peppercorns
½ bunch cilantro, washed thoroughly,
reserving 4 sprigs with leaves
2 Tbs. soy sauce
1 tsp. salt
2 Tbs. peanut oil
1 3-pound chicken
1 recipe Green Papaya and Pineapple
Chutney
To prepare the chicken marinade:
In a food processor, puree together the ginger, shallot, garlic,
pepper, cilantro leaves and stems, soy sauce, salt and oil. Place
chicken in a shallow dish, rub both sides with the paste, and marinate
covered in the refrigerator for 1 hour.
To grill:
Heat a charcoal grill until coals are medium hot, or gas grill to
medium hot. Grill chicken on both sides, turning frequently for 30
minutes until the thigh juices run clear.
To serve: Cut the chicken into 6 or 8 pieces and serve with Green Papaya and Pineapple Chutney. Garnish with fresh cilantro sprigs.
Green Papaya and Pineapple Chutney
Serves 4
1 ½ cups green papaya, diced
1 ½ cups pineapple, diced
1 cup grated coconut
½ cup roasted peanuts
1 Tbs. minced jalapeño
1 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
To prepare the fruit: In a small pan, simmer the papaya
and pineapple with ½ cup of water over medium heat
until tender.
To prepare the chutney:
In a medium-sized bowl mix the coconut, peanuts, jalapeño, salt,
sugar and cuminadding a little water if necessary. Add the coconut
mixture into the papaya and bring to a boil, cooking until thickened,
about 20 minutes.
Green Papaya Slaw
Makes 4 cups
1 large green papaya, peeled and shredded
1 large carrot, peeled and shredded
1 small red onion, thinly sliced
2 Tbs. fresh mint, roughly chopped
2 Tbs. fresh basil, roughly chopped
3 Tbs. fresh cilantro, roughly chopped
1 tsp. minced garlic
1 tsp. minced jalapeño
¼ cup lime juice
2 Tbs. sugar
¼ cup fish sauce
To prepare the slaw: In a large bowl, combine the papaya, carrot and onion. Toss together with the fresh mint, basil
and
cilantro. In a small bowl, combine the garlic, jalapeño, lime
juice, sugar and fish sauce. Mix until sugar is dissolved.
Pour the lime mixture into the slaw and toss together, coating well. Cover and refrigerate for about one hour.
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Papaya Page
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Bibliography
Susser, Allen. "Mango and Papaya Salsa, Ginger Grilled Chicken with
Green Papaya and Pineapple Chutney, Green Papaya and Pineapple Chutney,
Green Papaya Slaw." Taste
Florida's Tropics, c. 2002, Florida Tropical Fruit Advisory
Council, Florida Department of Agriculture and Consumer Services,
www.freshfromflorida.com.
Photographs
Maguire, Ian. Mango and Papaya
Salsa, Ginger Grilled Chicken with Green Papaya and Pineapple Chutney,
Green Papaya and Pineapple Chutney, Green Papaya Slaw, University of Florida's Tropical Research and Education Center, trec.ifas.ufl.edu.
Published 1 July 2017 LR
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