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Tropical Sunrise Salsa


A light, fresh-tasting salsa that has "the gorgeous pink, salmon and yellow hues of the dawn sky over Biscayne Bay."


  • 1/2 ripe papaya (about 1/2 pound), seeded, skinned and cut into small dice
  • 1/2 ripe mango, seeded, skinned, and cut into small dice
  • 1/2 cup diced fresh pineapple (canned pineapple will do)
  • 1 medium cucumber, peeled, seeded and cut into small dice
  • 1 or 2 jalapeno peppers, stemmed, seeded and minced
  • 4 green onions, trimmed and thinly sliced
  • 2 to 4 tablespoons finely chopped fresh basil or fresh mint
  • 2 tablespoons fresh lime juice
  • Kosher salt and pepper, to taste


  1. Combine papaya, mango, pineapple, cucumber, jalapenos, green onions, basil or mint and lime juice in small glass bowl. Toss gently just to combine.
  2. Add salt and pepper, to taste.
  3. Serve immediately or refrigerate, covered, for up to 1 hour.

Makes about 2 1/2 cups.

If making further head of time, add papaya and pineapple just before serving, or they will make salsa watery.

Source: Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere

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