Salsa is a fun and delicious way to add fruits and vegetables to your diet. Whether they are made with tomatoes, peppers, or tropical fruits like the recipe today, salsa can be eaten alone, with tortilla chips (in moderation of course), or used to garnish fish, meat, tofu, or eggs.
This pineapple and papaya salsa is loaded with beta-carotene, vitamin C, and enzymes that can help support and improve digestion.
Pineapple and Papaya Salsa
- 2 cups pineapple, cut into 1/2″ chunks
- 2 cups papaya*, cut into 1/2″ chunks
- 1/2 medium red onion, chopped
- 1 jalapeno pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons pepitas
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- Combine all ingredients in a nonmetal bowl and mix well.
- Cover and place in refrigerator for 4-6 hours to allow flavors to mingle.
Serving size= 2 Tablespoons
Serve over chicken, pork tenderloin, grilled tofu, or a green salad in place of dressing.
* If papaya is unavailable try mangos. Yum!