papaya mango salad in a jar 3

Papaya Mango Salad in a Jar

As a food blogger, I often feel compelled to try new things, so  I can share my discoveries with you.  Sometimes, I really like the things that I taste.  Other times, I’m less than enthusiastic about it.  This is a story about a food that received both reactions; it’s about a papaya.

According to National Day Calendar, June is National Papaya Month, so this recipe is very timely.  Unfortunately, according to Wikipedia, National Papaya Month is not until September, so this post is three months early.   For the sake of my post, let’s all pretend that National Day Calendar is correct, and this is National Papaya Month.Papaya Mango Salad 1.0Papayas have been available from the green grocer, and the prices had been dropping when I decided to throw caution to the wind and buy my first papaya.   I solicited assistance from a gentleman who promised that the papaya he selected for me would be “muy dulce” or very sweet.  I took the papaya home and sliced it in half.  I then scooped out the seeds, and cut a small piece to taste.papaya mango salad 2My first taste of the papaya was very disappointing.  The salmon colored flesh had looked so promising, and the papaya was sweet as promised, but I really didn’t like it.  To me, the papaya tasted off.  It had a musky taste.    Later, when I was sharing my experience with a friend, she agreed that she had the same dislike for ripe papayas.  I didn’t allow my initial distaste to dissuade me from my plan to make the papaya taste good.

I looked around my kitchen for something that I could add to the papaya to make it more palatable to me, and I spied some mangoes sitting on the counter.  I quickly peeled a mango and cut off a couple of pieces which I mixed with an equal portion of papaya.  I tasted, and it was better but not quite what I wanted.  I cut a few pieces off of each fruit again and mixed them together, but this time, I added a little lime juice and a few sprinkles of a chile seasoning.  (Chile con limon, tajin, or cielito seasoning all work well.)  I stirred then tasted and was immediately in love.    This combination of flavors was perfect and extremely delicious.  The lime and chile seasoning had maked the muskiness of the papaya.

Now that I knew what I wanted to do with the papaya, I realized that the contrast between the color of the papaya and the mango would look lovely layered in a mason jar, so I immediately filled the bottom of a mason jar with cubes of papaya sprinkled with chile seasoning, added a layer of mango chunks that were also seasoned with the chile seasoning, and filled the jar with another layer of papaya.  I sprinkled the top of the jar with more seasoning and squeezed a half of a lime into the jar.  I then put on the lids, and stuck the assembled jars into the refrigerator.  I made quart and pint sized fruit salads, and I stored the excess papaya in jars as well.  papaya mango salad in a jar 3The best thing about this salad that is made from something that I originally wasn’t certain that I liked is delicious.  It’s so good that I have purchased multiple papayas to toss with mango and lime juice and the chile seasoning.  I’ve also make a few jars with only papaya seasoned with chile and lime.  It’s so good that I think about it when I don’t have any.  I think I may have become addicted, and I didn’t even like them at first.  At least,  my current addiction is for a healthy food.

There’s not really a recipe for this, but I have included assembly instructions in a printable form below.

Thanks for visiting Patty Cake’s Pantry.

Papaya Mango Salad in a Jar
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
The combination of mango and papaya flavored with chile seasoning and lime is delicious and very simple to assemble. This recipe makes 2 pint or one quart jar. Cook's Note: This recipe can be doubled or tripled or...This salad becomes very watery after a day or two in the fridge as the salt in the seasoning draws out moisture from the fruit. I recommend eating it within 24 hours of assembly. In our house, it's hard to get it to last that long.
Ingredients
  • 2 cups of papaya chunks
  • 2 cups mango chunks
  • Chile Seasoning (such as tajin, cielito, or chile con limon) to taste
  • 1 lime, cut into quarters
Instructions
  1. FOR PINT SIZED JARS:
  2. Place ½ cup papaya into the bottom of each jar
  3. Sprinkle with chile seasoning.
  4. Add 1 cups mango chunks on top of the papaya.
  5. Sprinkle with chile seasoning.
  6. Add another ½ cup papaya on top of the mango
  7. Sprinkle with chile seasoning.
  8. Squeeze the juice from ½ of a lime into each jar.
  9. Place lid on jars and store in fridge until ready to serve.
  10. Shake jars gently to combine fruit or pour into a bowl and serve.
  11. FOR QUART SIZED JAR
  12. Place 1 cup papaya into the bottom of each jar
  13. Sprinkle with chile seasoning.
  14. Add 2 cup mango chunks on top of the papaya.
  15. Sprinkle with chile seasoning.
  16. Add another 1 cup papaya on top of the mango
  17. Sprinkle with chile seasoning.
  18. Squeeze the juice from ½ of a lime into each jar.
  19. Place lid on jars and store in fridge until ready to serve.
  20. Shake jars gently to combine fruit or pour into a bowl and serve.
  21. TO SERVE IN A BOWL:
  22. Put mango and papaya into a bowl and toss together.
  23. Sprinkle with chile seasoning
  24. Squeeze lime juice over the top
  25. Store in refrigerator until ready to serve.

 

2 thoughts on “Papaya Mango Salad in a Jar

  1. Good timing, Patty. This weekend a caterer friend gave me a great taste tip for papaya, mangoes and watermelon
    at a picnic. If too sweet, simply sprinkle
    a few grains of sea salt on the chunks. Made all the difference. I especially like your salad in a jar when I am home. May I reprint this idea on my website? Thanks, Brenda

    1. Thank you, Brenda. I actually just submitted a proposed guest post to your site that contains this recipe as well as a few others that are built in mason jars and make great picnic foods. Great when you are out exploring “where and what in the world.”

      I remember when I was a child that my parents and grand parents always served watermelon with salt. Their melons were vine ripened, and very sweet. My mom also used a dash of salt on grapefruit that was bitter or too sour. A friend who tasted this combination said it reminded her of sitting on the beach in Mexico. Then, she asked “Where’s my Margarita?”

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