Cantaloupe Mango Papaya Salsa {recipe} – We Should Have Called it a Salad

Cantaloupe Mango Papaya Salsa[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.

Mango, Cantaloupe and Papaya fro Salsa

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.

by Sarah J. Gim on March 18, 2011 · 17 comments

{ 17 comments… read them below or add one }

wgfoodie March 26, 2011 at 5:43 am

I love the use of tropical fruit in salsa! And trust me, I’m guilty of eating “salsa” by the spoonful. In fact, I’ve used leftover salsa for many different dishes. It’s super versatile, so fresh, and delicious! Your pictures are beautiful as is the recipe. Thank you for sharing!


Angela (Oh She Glows) March 26, 2011 at 9:18 am

My husband saw this over my shoulder as I was reading and he said ‘dinner tonight.’ ;)
He is obsessed with mango & cantaloupe so it should be a hit. I like your idea of serving it in a burrito. Thanks for the recipe!


torviewtoronto April 28, 2011 at 5:17 pm

flavourful salsa looks delicious


Anna April 30, 2011 at 9:25 am

what a great idea! looks super delicious!


kristy April 30, 2011 at 4:42 pm

This looks amazing!


fiona May 1, 2011 at 4:15 pm

Hi, my name is Fiona from Cork in Ireland and i just Stumbledupon your website.I love it !!Has anybody some good recipes for toasted/roasted nuts please as I am about to launch an artisan food business with some great recipes but more would be much appreciated. We are in a huge recession here and any help would be great. Thanks in advance and call in for an (Irish) Coffee when you’re over. Fi


Zoe May 9, 2011 at 11:41 am

I just made a fruit salsa last night with mango as the main focus. I love things like this for spring and summer!


J3nn (Jenn's Menu and Lifestyle Blog) May 31, 2011 at 2:43 pm

That looks so refreshing! I have never seen cantaloupe used in salsa, that’s such a great idea. Yum!


Jacuee June 21, 2011 at 9:12 am

My grandson will love this. We sometimes serve a mango salsa with fish. We’ll try this one soon!


kp June 24, 2011 at 10:37 pm

Try the salsa in a quesadilla with some lovely local prawns – great summer snack with a basil limeade tequila!


@stampylisa July 1, 2011 at 8:43 am

i just bought a freaky melon (outside looks like cantaloupe, but inside looks like honey-dude), two papayas & several mangos yesterday. i’m stoppin for a cantaloupe, MINT, cilantro & jalapeno on the way home so I can make this!! mmmm


Christine July 14, 2011 at 5:26 pm

Made this tonight. Fabulous over fish. Fresh, beautiful and a delight for the tastebuds. Did I mention , easy too? This recipe going right to my “go to”, “best of the best” white binder with laminated pages. Thanks so much!


susan July 16, 2011 at 1:34 pm

That looks awesome. Going to have to try it next weekend.


Catherine Ebeling July 19, 2011 at 9:14 pm

would you consider letting me use this for a recipe book? (full credit to the photographer and site) I cannot find a decent picture anywhere and this one is great!
Thank you!


Rich July 22, 2011 at 4:15 pm

I like to know if there is a Birdsnest soup recipe in western culture.


Tom House August 23, 2011 at 3:43 pm

Hi Sarah.. I think I am figuring this all out now…you are the hardest working woman in show biz! I have been making fruit salsas for years, but this one looks fabulous…off to the store now…gotta go!


Maya September 2, 2011 at 12:26 pm

UMMM YUM. My mouth is watering already, I loveeee salsas! And this is definitely a unique salsa, I’d probably end up eating it right away also!
I’d also like to suggest this other salsa recipe I came across earlier this summer, its white peach tomato and arugula salsa… soo tasty as well.
I bookmarked it:
And I’ll def bookmark this one, thanks!


Cancel reply

Leave a Comment

Previous post:

Next post: