Saturday, July 28, 2012

Green Mango and Papaya Salsa


I always need a vacation after a vacation with my family.
Don't we all?!!!
Where do this children get all their energy?
 
 
We rented a house at Lake Charlevoix,
the kids love being at the beach, 
they just can't get enough of the water.
Did a lot of activities around the area.
So at the end of the day Mom and Dad are dead tired,
and no one really wants to be in the kitchen.
So we eat out. 


Days of restaurant food gets a little old.
I am craving for some filipino dried fish right about now.
Yes, dried fish, salty dried fish and dried squid chips with some mango papaya salsa.
Yum!


 


 
Speaking of Mango Papaya Salsa,
I was talking to a nice lady I met on vacation about mangoes.
She was telling me that she didn't like the mango she had bought,
it had a texture she didn't like.
So I asked if she had bought a red mango. And she did.
Just like I told her red mangoes are fibrous,
the reason why I don't use it on my recipes.
 I always use Atulfo or Champagne Mangoes and Green Mangoes.

With this recipe,
I used an unripened Green Mango.
And an unripe Papaya.
The skin should still be green with just a hint of yellow
and still be firm when you push on the skin.
I don't like using fully ripened papaya,
 because they are too sweet
and they fall apart when mixed in with other ingredients.
The subtle sweetness of the not so ripe papaya with the tartness of the green mango
is just perfect when paired with fish. 

If you are pregnant, do not eat Unripe Papaya.
Unripe Papaya due to its high latex content, contains pepsins that may cause to induce contractions that will lead to miscarriage.




 
Ingredients:


1 cup of unripened green mango, diced
1 cup of unripened papaya, diced
6 juliet roma tomatoes or 2 roma tomatoes, diced
1/2 cup onions (red or white), diced
2 tbsp cilantro, chopped
1 jalapeno or 2 thai chili peppers, minced (optional)
juice of 1 lime
salt and pepper to taste





Directions:


  • Peel, seed, and dice fruits.
  • In a medium bowl, combine all ingredients.
  • Cover and chill before serving.


Note:

  • If you notice, the papaya in the photo looks like it is ripe, but no it's still unripe. This is the perfect papaya, just a bit soft but still firm, it has both yellow and peach in color. It is not fully ripened yet. A ripened papaya is a darker orange in color. 






12 comments:

  1. This looks so good. I'm going to try and make it. YUM!

    ReplyDelete
    Replies
    1. Thanks Ellen. You're lucky to have a Chinatown in Toronto.
      I always shop there when I'm in town visiting family.
      I also love the Asian Market Farm Fresh in Scarborough.

      Delete
  2. thanks for the recipe for mango/papaya salsa. i made it today w/fried bangus! sarap..

    ReplyDelete
    Replies
    1. Sarap Delicious! as what my 3 yr. old would say.
      I'm glad you like it.

      Delete
  3. Gorgeous post ..am gonna try this soon

    ReplyDelete
  4. WOW! So fabulous I love the salsa YUMMY!!

    ReplyDelete
  5. Beautiful food, the colours remind me of Bali......recipe will be made!!! thanks!

    ReplyDelete
  6. Gorgeous pics and delicious salsa! Thanks for visiting me & for joining my blog. I am happy to return the favor :)

    ReplyDelete
    Replies
    1. Thank You Ambreen!
      I'm so happy you stop by and joined.

      Delete

Related Posts Plugin for WordPress, Blogger...