Print Recipe

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


  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

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