Sign Up For Email Updates:

       Please leave this field empty
Global Network

Papaya Salsa with Jicama "Chips"

Print this recipe:

right arrowAs a Word doc
right arrowAs a PDF

May 1, 2012 | Issue 398


Sensational Salsa

Papaya Salsa with Jicama "Chips"

Forgo the canned dips and salsas and make one of your own using a few fresh ingredients and spices. This tropical fruit salsa features papayas, which contain vitamin C, folate, potassium and fiber. When shopping for a ripe papaya, look for skin that is turning from green to yellow. These bright colors also signify an abundance of carotenoids (including lycopene), anti-inflammatory antioxidants that may help protect against cancer and other chronic diseases. For dipping, try Jicama, sliced thinly, as a great alternative to potato chips. This tuber looks a little like a turnip, but has a unique flavor that works well with salsas and salads.

Makes 4 servings.

Per serving: 105 calories, <1 g total fat (0 g saturated fat), 25 g carbohydrate,
2 g protein, 10 g dietary fiber, 304 mg sodium.

  • 2 cups small-diced papaya
  • 2/3 cup plum tomato, seeded and chopped
  • 1/2 cup chopped seedless European cucumber, peeled
  • 1/4 cup finely chopped red onion
  • 1 serrano or jalapeno pepper, seeded and finely chopped
  • 2 Tbsp. fresh lime juice
  • 1/4 tsp. ground cumin
  • 1/2 tsp. sea salt
  • Ground black pepper, to taste
  • 1 medium jicama
  • 1/3 cup chopped cilantro


  1. In mixing bowl, combine papaya, tomatoes, cucumber, onion and chile pepper, tossing gently with fork. In small bowl, whisk lime juice and cumin with sea salt and 3-4 grinds pepper until salt dissolves. Pour over salsa and toss to combine. Set aside for up to 20 minutes.
  2. Meanwhile, use paring knife to peel brown skin from jicama and cut away fibrous layer beneath it. Cut a thin slice off bottom and stand jicama on work surface. Using large knife, cut jicama vertically into 1/8- to 1/4-inch slices. Stack oval slices, including uneven ones, and halve vertically. Cut slices longer than 4 inches into thirds. Sliced jicama can be stored in bowl of water in refrigerator for up to 8 hours if not serving immediately. Drain and pat dry before using.
  3. Just before serving, mix cilantro into salsa. Spoon salsa into serving bowl in center of serving plate. Arrange sliced jicama around it to use as dippers.

Grocery list

Plum tomato
Red onion
Jalapeno pepper
Lime juice
Ground black pepper

You might also like

How to Eat More Fruits and Veggies

Papaya, Chicken and Pecan Salad

Fruit: Fighting Diabetes and Cancer

Did You Know?

AICR's expert report found that fruit consumption, on its own, could help lower risk for oral, esophageal, lung and stomach cancers.

AICR 30 years
All active news articles