Papaya Mango Salsa Canning Recipes

MANGO AND PAPAYA SALSA

Mango and Papaya Salsa image

Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 ripe mango, cut into 1/2-inch dice
1 ripe papaya, cut into 1/2-inch dice
3 scallions, white and pale-green parts, plus dark-green parts
1 tablespoon finely chopped red bell pepper
1 jalapeÃ±o, finely chopped
1 teaspoon minced peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Stir all ingredients in a bowl. Garnish with scallions.

PAPAYA MANGO SALSA (CANNING)

Papaya Mango Salsa (Canning) image

I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it's cooked and soft, rather than a fresh fruit salsa. It would be great served on brie or with cream cheese and crackers. Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno. From "The Complete Book of Small Batch Preservation".

Provided by zeldaz51

Categories Mango

Time 35m

Yield 2 half pints

Number Of Ingredients 9

Ingredients

1 papaya, peeled, seeded, and chopped (the small variety, not the big ones)
1 mango, peeled and chopped
1 jalapeno chile, seeded and minced
1 lime, juice and zest of, grated
1/4 cup unsweetened pineapple juice (freeze the rest for other applications)
1 tablespoon finely chopped crystallized ginger or 1 tablespoon candied ginger
1 tablespoon rice wine vinegar
1/4 teaspoon pickling salt
2 tablespoons chopped of fresh mint

Steps:

Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.

Nutrition Facts : Calories 295.3, Fat 1.8, SaturatedFat 0.5, Sodium 326.6, Carbohydrate 74.2, Fiber 10.1, Sugar 57.3, Protein 3.7

MANGO PAPAYA SALSA

Mango Papaya Salsa image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 mango, peeled and flesh diced
1 papaya, peeled, seeded and diced
2 tablespoons diced red onion
1 tablespoon minced garlic
1/4 cup cider vinegar
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup currants
1 tablespoon freshly chopped cilantro leaves

Steps:

Add all the ingredients to a medium serving bowl. Mix to combine and serve.

MANGO PAPAYA SALSA

Mango Papaya Salsa image

A delicious salsa that can be served with chicken or fish. Great on a warm summer day!

Provided by AMAYABESOLD

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
½ sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g

PAPAYA SALSA

Papaya Salsa image

Make and share this Papaya Salsa recipe from Food.com.

Provided by evelynathens

Categories Papaya

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 7

Ingredients

2 lbs papayas, peeled, seeded, and cut into 1/4-inch dice (2, preferably pink-fleshed strawberry variety)
1 1/2 cups diced fresh pineapple (1/4 inch, from 1/2 small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Stir together all ingredients.

Nutrition Facts : Calories 119.2, Fat 0.6, SaturatedFat 0.2, Sodium 276.4, Carbohydrate 30.4, Fiber 4.4, Sugar 21.4, Protein 1.4

CHUNKY AVOCADO-PAPAYA SALSA

Chunky Avocado-Papaya Salsa image

This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
1/4 cup freshly squeezed lime juice
1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint
1/2 small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
Salt to taste

Steps:

Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams

PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE

Pineapple, Papaya, Mango Salsa over Jasmine Rice image

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.

Provided by SarasotaCook

Categories Rice

Time 50m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 cups jasmine rice (cooked)
1 1/2 cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
3/4 cup fresh papaya, diced fine
3/4 cup fresh mango, diced fine
1/2 cup red onion, diced fine
1/2 cup red bell pepper, diced fine
1 small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
2 scallions, fine chopped
1 teaspoon fresh lime juice (more if you want to taste)
1 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped fine
salt
pepper

Steps:

Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

Nutrition Facts : Calories 735.5, Fat 1.2, SaturatedFat 0.2, Sodium 16, Carbohydrate 164.1, Fiber 7.1, Sugar 9, Protein 13.4

PAPAYA SALSA

Papaya Salsa image

Categories Condiment/Spread Fruit No-Cook Quick & Easy Papaya Pineapple Summer Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

Ingredients

2 pounds papaya (2 preferably pink-fleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice
1 1/2 cups diced (1/4 inch) fresh pineapple (from 1/2 small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Stir together all ingredients.

PINEAPPLE, PAPAYA & MANGO SALSA

Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.

SUMMER MANGO SALSA CANNING RECIPE

Summer Mango Salsa Canning Recipe image

This is a great way to store up those summer veggies that are coming in at the same time. I serve this over grilled fish, chicken, or pork. It is even great with plain tortilla chips! In a pinch pour over sliced avacado for a salad. I make big batches of this recipe so we have plenty all year long and don't run out. It is a very versatile recipe that can be used in many ways.

Provided by rnmichiko1

Categories Mango

Time 1h20m

Yield 6-7 pint jars, 6-7 serving(s)

Number Of Ingredients 12

Ingredients

2 large ripe mangoes
4 small peaches
2 medium bell peppers
2 medium Spanish onions
4 jalapenos, seeded and minced finely
2 cups apple cider vinegar
2 teaspoons coriander seeds
2 teaspoons mustard seeds
4 teaspoons salt
4 tablespoons brown sugar
2 large bay leaves
2 limes, zest and juice of (large)

Steps:

Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

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