Pineapple-Papaya Salsa

This tropical salsa pairs sweet pineapple and ripe papaya with fresh tomatoes, jalapeno, and cilantro for a condiment that belongs on grilled fish or anywhere you want a burst of bright, fruity heat.

Blanching the tomatoes before dicing is a small step that makes a real difference. A quick dunk in boiling water followed by cold water lets you peel the skin right off, giving you smooth, tender tomato pieces that blend seamlessly with the soft tropical fruit instead of tough skin curling up in every bite.

Letting the salsa stand for three hours before serving is where the magic happens. The salt draws juices from the fruit and tomatoes, the jalapeno heat distributes evenly, and everything melds into a cohesive sauce rather than a bowl of chopped things sitting next to each other.

Pro Tips

• Use ripe papaya with deep orange flesh. Unripe papaya is crunchy and bland, which throws off the texture of the salsa.
• Mince the jalapeno fine. Big chunks create random spice bombs in some bites and none in others.
• Serve at room temperature, not cold. Chilling dulls the tropical fruit flavors and the cilantro’s aroma.

Variations

• Mango swap: Replace the papaya with diced mango for a sweeter, more widely available tropical fruit base.
• Grilled pineapple: Grill the pineapple before dicing for smoky, caramelized notes that pair especially well with grilled shrimp.