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Give your salsa a tropical twist with ripe papayas. Serve along side ham or grilled tenderloin.
- Peel and seed the papaya and cut it into 1/4-inch dice. Place in a medium-size bowl. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hours.
- Makes about 4 cups.