Papaya and Peach Salsa for Chips

Name: Papaya and Peach Salsa for Chips
Ingredients: 1 papaya; 2 medium peaches or nectarines; 1 ripe avocado; 3-4 scallions (chopped); 1 serrano pepper (deseeded and finely chopped); 1 teaspoon freshly grated lime peel; 1/3 cup lime juice; 1/4 cup chopped fresh cilantro or parsley; salt if desired; corn or plantain chips

Ronnie Fein • Jul 18, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Papaya and Peach Salsa for Chips

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Servings

Ingredients

1 papaya
2 medium peaches or nectarines
1 ripe avocado
3-4 scallions chopped
1 serrano pepper deseeded and finely chopped
1 teaspoon freshly grated lime peel
1/3 cup lime juice
1/4 cup chopped fresh cilantro or parsley
salt if desired
corn or plantain chips

Instructions

Peel the papaya, scoop out the seeds and cut the flesh into small dice. Place in a bowl. Remove the peach pits and the avocado peel and pit, cut the flesh into small dice and add to the papaya. Add the scallions, serrano pepper, lime peel, lime juice and cilantro. Taste for seasoning and add salt to taste. NOTE: can be chopped coarsely and pulsed in a food processor if desired. Serve with chips.

Category: Recipes

Holidays: Fourth of July

Diets: Gluten FreeHealthyPareveVegan

Styles: Kid-Friendly

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.