On our way to the Guadeloupe Mountains National Park, we stopped at a grocer to resupply and found some very fresh papaya for a really great price. Seeing as we were not far from the Mexico border that’s probably not surprising. In addition to eating it for breakfast one morning, we decided to make a fruity salsa to go with some salmon we also picked up. This would work just as well with chicken or fried tofu steaks. Or, just eat it with tortilla chips. It’s all good.

Serves 2

Ingredients:

• ¼ medium papaya, peeled and cubed
• ½ cup chopped cilantro
• 2 Tbs lime juice
• 2 scallions, sliced thinly
• 1 clove garlic, minced
• ½ avocado, cubed
• Salt and pepper to taste

Preparation:

Place lime juice in a bowl and add cilantro, scallions, and garlic. Let it sit for an hour or so, then add cubed papaya, and refrigerate until dinner time. Right before serving, add avocado. (This prevents the avocado from becoming brown.)