Cathy Wolz
Papaya, mild and melon-like, contrasts brilliantly with our piquant salsa in this week’s Health-e-Recipe for Papaya Salsa with Jicama Chips. Papaya contains the antioxidant beta-carotene, a phytochemical in bright orange fruits (mangos, canteloupes) and vegetables (carrots, sweet potatoes).
Salsas are a great low-salt condiment or dip. Most Americans’ diets are too high in salt (also called “sodium”), which leads to high blood pressure and possibly stomach cancer. In fact, seventy-five percent of the sodium in our foods comes from prepared foods like processed meats, packaged snacks and canned soups.
Prepared salsa in a jar can also be high in sodium, but it’s easy to make your own fresh low-sodium version. Our recipe features onion, chopped tomato and other cancer-fighting ingredients. Juicy papaya’s sweetness makes this salsa taste great with “chips” of sliced jicama, an apple-like vegetable that has a satisfying crunch.
For more salsa recipe ideas, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.
