• 3/4 C ripe papaya, diced
  • 3/4 C fresh pineapple, diced
  • 3/4 C jicama, diced
  • 1/4 C red onion, chopped
  • 1 Serrano or jalapeno chili pepper, seeded and minced
  • 1 garlic clove, minced
  • 2 tsp lime zest, grated
  • 2 Tbl fresh lime juice
  • 1 Tbl balsamic vinegar
  • 1 Tbl chives, minced
  • 1 Tbl cilantro, minced


  1. Place papaya, pineapple, jicama, red onion, chili, garlic, lime zest, lime juice, balsamic vinegar, chives, and cilantro in a large bowl. Toss gently to combine. Cover with plastic wrap and refrigerate until serving time.
  2. Make papaya pineapple salsa no more than 2 hours in advance for best flavour and texture. Use as a garnish for fish, pork, or poultry.