Cooking on Orange Street: Papaya, Mango and Peach Salsa

Here is another recent winner: fruit salsa. It all started when my aunt Josephine gave us two papayas at dinner. "What should we do with these things?" I wondered. I'm generally not a fan of sweet things with salty, but trust me, the fruit work perfectly with the avocado here, and nicely offset any type of lighter meat you might get.

Here is the salsa with some blackened chicken and chicken broth-infused rice pilaf...

...and here it is again with snapper a few days later. (The snapper is pan-fried with just olive oil, salt, pepper and a little oregano.)

Yum! As we made a lot of salsa, we even had it huevos-rancheros style with black beans, sunny-side up eggs, turkey sausages and English muffins for breakfast one morning. A very versatile side.