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Spicy Papaya Salad

Scott Phillips

Servings: 6

This savory fruit salad is great with chicken, fish, or roast pork. The optional allspice is a nod to its Jamaican inspiration.


  • 1 medium (3- to 4-lb.) ripe papaya
  • 1/2 small red onion, very thinly sliced (3/4 cup)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 Tbs. fresh lime juice
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. freshly grated ginger
  • 1/2 to 1 tsp. minced fresh Thai bird or habanero chile
  • 1/8 tsp. ground allspice (optional)
  • 1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 105
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Protein (g): 1


  • Cut the papaya in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch strips. Using a sharp paring knife, peel the strips, removing the skin as well as all the firm, lighter-colored flesh next to it. Cut the fruit crosswise into 3/4-inch chunks and put in a large bowl.
  • Add the remaining ingredients and toss to combine. Let sit for 10 minutes at room temperature to meld the flavors, and serve.


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