Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Watermelon Blueberry Salsa
Servings
4
Author
Sonia! The Healthy Foodie
Ingredients
¼
of a large watermelon
500g
¼
of a large papaya
250g
The seeds of the whole papaya
150
g
blueberries
2
small lebanese cucumbers
skin on
2
green onions
finely chopped
½
red bell pepper
1
small jalapeno pepper
seeded and finely chopped
1
tsp
fresh rosemary
finely chopped
2
tbsp
fresh parsley
finely chopped
2
tbsp
fresh ginger
grated
Juice of 1 lime
½
tsp
Himalayan salt
¼
tsp
freshly cracked black pepper
Instructions
Cut the papaya in half, remove the seeds with a spoon and throw into a large mixing bowl.
Cut each half in half again and remove the peel from one of the quarters. Cut into small cubes and add to papaya seeds.
Cut watermelon into small cubes and add to bowl with papaya.
Chop cucumbers, green onions, red bell pepper, jalapeno, rosemary, parsley very finely and add to bowl.
Toss in grated ginger, lime juice, salt and pepper. Mix until well incorporated.
Serve immediatetely or leave in the fridge for a couple of hours to allow flavors to develop.
This salsa will keep for a few days in the refrigerator in an airtight container.
Notes
Adapted from Love and Olive Oil's
Watermelon Blueberry Salsa