[Eating Rainbow | Orange | Cantaloupe, Mango and Papaya]
We had this vision, see. We made a sparkling “tropical” salsa with fruit that fit perfectly with our Eating Rainbow week of Orange. Cantaloupe. Mangoes. Papaya.
We were going to use the Cantaloupe Mango Papaya Salsa to top fish tacos. You know, grill some whitefish. Shred cabbage. Slice avocado. Throw it all onto some thick, fluffy warm tortillas…
But we never got past the salsa.
We ended up eating it straight out of the bowl with tortilla chips, and in the very end, we just gave up on the chips and went in directly with a spoon. We should have just called it a salad.
It’s no surprise that all three fruits contain quite a bit of vitamin C, with papaya coming in the highest of the three. Papaya also contains a special enzyme, papain, which helps with digestion and has anti-inflammatory properties, and may be the only fruit that has more omega-3 fatty acids than omega-6. Cantaloupe has a high concentration of beta-carotene, which converts to vitamin A in the body. Mangoes aren’t as “powerful” nutritionally as the other two fruits, but is still a source of folate and potassium in addition to vitamins A and C.
There’s health and taste reason to make this week after week (or for as long as we can find cantaloupe in the grocery store). One of these days, we’ll actually get to putting the salsa on tacos. Or something.
Cantaloupe Mango Papaya Salsa
We’re giving measurements because thats’ what you do in a recipe, but almost every ingredient will need to be adjusted to taste based on the quality and sweetness of the fruits. You may also adjust the size of the dice based on what you’re going to eat with the salsa. Larger cubes are easier to eat with tortilla chips, smaller dice is easier to eat in foods like tacos and burritos. And if you’re just eating it straight out of a bowl with a spoon, it doesn’t really matter.
makes about 3 cups of salsa, which we finished in one day
1 cup cantaloupe, finely diced (from ¼ medium cantaloupe, seeded and peeled)
1 cup mango, finely diced (from 1 medium mango)
1 cup papaya, finely diced (from ½ medium papaya)
½ small red onion, finely chopped
½ clove garlic, minced
½ jalapeno, seeded and finely diced
chopped cilantro leaves from 4-5 stems
juice from 1 lime
½ teaspoon salt (more or less to taste)
pepper to taste
Combine all ingredients in a bowl. Season to taste with salt and pepper.
Salsa should keep in fridge, tightly covered, for a couple of days, though we doubt it will last that long.