Papaya and Peach Salsa
Soccer has become big time. It sure helps that the U.S. women’s team is in the final, which you can watch today, Sunday, on ESPN (2:00 p.m. ET). But even so, I think people are more interested in soccer these days is because the generation of 20, 30 and 40 somethings grew up playing it at school. And after school.
My two daughters played soccer when they were kids. From what I can remember it was an activity that was always fun. The kids enjoyed it and so did the parents and the game never became the overly-competitive, frenzied thing that happened to Little League baseball.
So, watch the game. Root for the U.S. women to win. And enjoy a snack or two. Here’s a recipe for a refreshing fruit salsa that goes perfectly with chips. You can also use it as a side dish for grilled fish, chicken or meat. The instructions are for hand-made salsa, but you can use a food processor.
Papaya and Peach Salsa
1 papaya
2 medium peaches or nectarines
1 ripe avocado
3-4 scallions, chopped
1 serrano pepper, deseeded and finely chopped
1 teaspoon grated fresh lime peel
1/3 cup lime juice
1/4 cup chopped fresh cilantro or parsley
salt to taste
chips
Peel the papaya, cut it in half and scoop out the seeds. Cut the flesh into small dice and place in a bowl. Remove the peach pits and the avocado peel and pit, cut the flesh into small dice and add to the papaya. Add the scallions, serrano pepper, lime peel, lime juice and cilantro. Taste for seasoning and add salt to taste. Serve with chips. Makes about one quart