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La Fuente Restaurant
Papaya and Pineapple Pico


  • 4 Serrano chile peppers, diced
  • 5 tomatoes, diced
  • 1 bunch cilantro
  • 2 red onions, diced
  • 4 papaya, peeled, seeded and diced
  • 1 pineapple, peeled and 1/2-inch diced
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 2 tablespoons salt
  • 1/2 cup coconut

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  1. Mix all ingredients well.
  2. Set aside in refrigerator for one hour before serving.

Goes well with pork dishes and fish dishes, and it's great on salads too!

Source: La Fuente Restaurant, Tucson, Arizona