Pacific Delight Salsa

Here’s a quickie…that’s what she said.
This is just a super easy salsa that uses some of my favorite tropical flavors at a time when these fruits and veggies are not QUITE at their most ripe.  It is really easy and totally takes a boring piece of grilled chicken to the next level (Bacon and cheese does that too…but, really, who needs a recipe for that?).
You will need
1 ripe pineapple(smell it at the base-it shoudl smell sweet and intensely pineapple-y.  That means it’s good to go!)
1 ripe papaya(get a fruit heavy for its’ size that is yielding but not soft to the touch)
1 each red, yellow, orange bell pepper
1 shallot or 1/2 onion
1 tbsp minced or grated ginger
1 serrano pepper
1 handful cilantro leaves
salt, to taste
1 avocado/cucumber(both optional)
First, you are going to split the pineapple legnthwise.  Have the cashier at the store cut off the top for you.  It’s pretty but useless…like so many people we all know.

You will see a slightly paler, more opaque core running through the pineapple.  Cut the halves each in half, then cut out the core.

Then you are going to slice out the tender, eye-less part of the pineapple to use-leave this nasty ole rind behind.  

Now you are going to take the quarters of the pineapple and cut them into small pieces.  The smaller the better-I get SO LAZY at this, but it really tastes better if all the pieces are tiny and mingle with the other fruits.

These are some of my better efforts.

Now onto that papaya!  Slice that sucka in half legnthwise.

Scoop out all the seeds with a spoon, then do the same thing you did for the pineapple-cut each half in half(no need to core here), then remove the fruit from the skin and dice into little pieces.

And throw both fruits in the bowl.

Now dice up your serrano. Keep the seeds in unless you like a mild salsa-in which case, look in the mirror, slap yourself, and realize how much joy spice brings to your life.  Then, man up and put the seeds in.

Here are your peppers, onion, and ginger…all diced small…all ready to go in the big bowl.

When they all go in, squeeze in some lime juice. Or lemon. But really…if you are going to get the papaya…just get the lime.  It has this gentle acidity that works so well with the sweet fruits.

Now wash that cilantro and roughly tear it into the bowl. You really can’t overdo it….cilantro is king!

Here is the optional part. Feel free to leave out the avocado or cuke, but the avocado is especially luxurious here.
Throw in the salt, toss it around, and let it marinate for at least 1 hour.  This is just awesome.  It kicks up any protein, and is equally delicious with tortilla chips.  I often toss in rice vinegar the next day and make it an Pacific Rim gazpacho.  The sweet and fragrant fruits blend perfectly with the biting onion, spicy pepper, and heady cilantro.  Light and refreshing, this is delish with pork-but then, what isn’t.  So make this and enjoy your momentary trip to the islands 🙂


  1. I am the king of quickies! Recipes, that is. I love this one, although I would add probably four times the cilantro if I were making it for myself.

  2. Fritos and Foie Gras says:

    @JustinM-If I were making this for myself it would have been way more cilantro-y and way more spicy too!!