This super easy Caribbean papaya salad recipe comes from the island of St Maarten, and it tastes fantastic with BBQ chicken, shrimp or other grilled meats/seafood. This post contains Amazon and Pomora affiliate links. As an Amazon Associate and Pomora affiliate, I earn from qualifying purchases. With thanks to P&O Cruises for the opportunity to learn about Caribbean cuisine.
I know it’s a bit early in the year to be sharing recipes for summer BBQs, but we’ve just recently returned home after an amazing eight-night Caribbean cruise with P&O Cruises. We’re still in summer holiday mode, despite the heavy snowfall we’re experiencing in Shetland, and I’ve been super excited to share this gorgeous easy papaya salad recipe with you all.
Our third shore excursion, after boarding the cruise ship Azura in Barbados and visiting the islands of Tortola and St. Kitts, was on the tiny Caribbean island of St Maarten. There, we were treated to an Island Delights tour, where, at one of the stops, we enjoyed a cookery demonstration.
We learned how to make this gorgeous papaya salad, Colombo chicken and a rather indulgent banana flambe made with locally brewed spiced rum. More blog posts with video will be up soon, once we’ve had a chance to edit all the footage.
In the meantime, here’s a papaya salad recipe that might inject a bit of Caribbean summer vibe into these cold UK winter days!
INGREDIENTS FOR THIS CARIBBEAN PAPAYA SALAD RECIPE
- fresh papaya – one or two, depending on the size
- red onion – half a large one, or a whole small one
- spring onions/scallions – one good sized one or two smaller ones
- fresh coriander leaves (replace with mint or basil if you don’t like the taste of coriander)
- sea salt and freshly ground black pepper, to taste
- the juice of one lemon
- 60 ml/ 2 oz/ 0.3 cup good quality olive oil – I use Pomora
HOW TO MAKE THIS CARIBBEAN PAPAYA SALAD RECIPE
Step 1: cut your fresh papaya in half lengthwise, scoop out the seeds and cut the flesh (not the peel) into one-centimetre dice. Place in a small bowl.
Step 2: peel and finely dice the red onion and add to the bowl.
Step 3: finely dice the spring onion/scallions and add to the bowl.
Step 4: squeeze over the juice of one lemon.
Step 5: pour over your good quality olive oil.
Step 6: add your fresh herbs, season well to taste and toss gently to mix. Leave to sit for 20-30 minutes at room temperature for the flavours to develop.
This is a remarkably versatile salad and you can mix and match your Caribbean fruits as desired. Why not add melon, or cantaloupe, pomegranate or mango? If fresh coriander is not your thing, you can substitute fresh basil or even mint.
It’s perfect with Caribbean jerk chicken cooked outdoors on the BBQ (which we also tried in St. Maarten, photo below!), or grilled seafood and shrimps.
CARIBBEAN CUISINE
The Caribbean diet is a combination of African, Amerindian, British, Spanish, Dutch and Indian flavours due to the influence of the people who explored and migrated to the area hundreds of years ago.
It’s an intense and flavoursome diet, with a focus on bright colours and freshness. It’s also a diet rich in plants and low in red meat.
The Caribbean diet is also very high in seafood, supplemented with a little chicken or goat served as a side or garnish, rather than centre stage like our Western diet. Salt is used sparingly, and herbs and spices are used to flavour dishes instead, often in the form of marinades.
POMORA NEW EXTRA VIRGIN OLIVE OIL
When we returned home from our cruise, our quarterly delivery of Pomora olive oil had arrived. It was the arrival of this gorgeous, freshest, unfiltered olive oil that spurred me on to recreate this papaya salad at home right away.
Olio nuovo is bottled straight after the olive harvest, an event that is celebrated with a gathering of friends and family at the frantoio. The oil has a vibrant green colour, a distinct fresh flavour and a pizzicante finish – perfect for this easy papaya salad recipe.
Pomora are a small UK business who works closely with two olive oil producers in Italy – Carmello in Sicily and Antonio in Campania. As their growing regions are vastly different, so is the flavour of their oil.
Each quarter I receive a shipment of 3 x 250ml tins of olive oil from Antonio’s family farm. The first shipment of the year is this gorgeous olio nuovo, while the second shipment is a trio of flavoured extra virgin olive oils in rosemary, lemon and chilli. Then, in the late summer, a shipment of extra virgin olive oil arrives, followed by another trio of flavoured oils in basil, garlic and white truffle.
They’re an incredibly delicious brand of olive oil, and I’ve been working with them for years. Prices for their quarterly subscription start from £29 per quarter, and I’m delighted to say their oil is now available in the USA for as little as $49 per quarter!
Pomora have very kindly offered my UK readers the chance to win a shipment of this gorgeous olio nuovo. To be in for a chance of winning, simply fill out the Rafflecopter form at the end of this page!
Have you ever visited the Caribbean? What sort of food did you enjoy while you were there? Let me know in the comments!
Caribbean Papaya Salad
Ingredients
- 1 papaya cut into 1 cm dice
- 0.5 red onion finely chopped
- 1 large spring onion finely chopped
- 1 handful fresh coriander leaves roughly torn
- sea salt to taste
- freshly ground black pepper to taste
- 1 lemon juice only
- 60 ml olive oil I use Pomora
Instructions
- Combine all the ingredients together in a small bowl and toss gently to coat.
- Let sit for 20-30 minutes at room temperature for the flavours to develop.
Video
Notes
Nutrition
- One year ago: Super Creamy Roasted Garlic Hummus
- Two years ago: Lemon & Cracked Black Pepper Cod Fillets with Potato Wedges & Lemon Mayo
- Three years ago: Up Helly Aa – Europe’s Largest Fire Festival
- Four years ago: Chunky Vegetable Soup with Spinach-Cashew Pesto
- Five years ago: Chocolate Black Bean Brownies
- Six years ago: Upcycled Sweater Cat Bed
- Seven years ago: Chicken Stock
PIN THIS EASY CARIBBEAN PAPAYA SALAD RECIPE FOR LATER
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POMORA OLIVE OIL GIVEAWAY
Pomora have kindly offered my UK readers the chance to win a shipment of 3 x 250 ml tins of new extra virgin olive oil worth £39! To enter, simply fill out the Rafflecopter entry form below!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pomora. The prize is to win a shipment of 3 x 250 ml tins of new extra virgin olive oil worth £39. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 18 February 2019 (GMT) and the winner will be announced shortly afterwards.
This is not a paid post, although as an Amazon Associate and Pomora affiliate, I earn from qualifying purchases. With thanks to P&O Cruises for the opportunity to learn about Caribbean cuisine on a recent press trip. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Katie Bowyer says
Different to what i am used to but will try it out!
Jo Bryan says
Looks and sounds gorgeous.
Stacey Haines says
This recipe sounds beautiful and fresh! Something different that I would never thought to try 🙂
Ms C Bryan says
Looks healthy and tasty
Helen Belton says
Never tried papaya before, so great to try and new recipe and food
Karen R says
Looks so appealing to me – for when the weather gets a bit warmer xx
Lisa says
When i was reading through i thought how tasty is looked.It’s one i’d definately want to try.
Jim Milligan says
Recipe looks easy
Solange says
I think this recipe sounds great.
David Nicolson says
Looks delicious but i’d probably leave out the coriander leaves as i’ve never liked the taste
Suzanne says
Great tip about parsley!
John Jones says
I love papaya, even though it is getting difficult to source …and I have Leicester market!
Elizabeth says
I have no idea how it’s so easy to get here in Shetland;it’s always there in the supermarkets, lol!
Southend Sites says
Olive Oil is so versatile, tasty and healthy so why would I not want to use it more.
Jane Holes says
I LOVE this recipe, hope I win the oil so I can try this out!
Ash R says
Looks lovely 🙂 will have to try x
Natasha Barnes says
Looks delicious! I love olive oil, such a lovely simple flavour.
frances hopkins says
A lovely idea, I’ll have to give it a go
Simon LC says
Never tried papaya but it looks delicious
Andrea Upton says
Papaya is one of my favourite fruits, so I think this recipe looks great, very colourful
Kathleen Marsden says
I’d love to try it but without the coriander because I loath the stuff. I’d probably substitute parsley
Amy Bondoc says
The recipe looks amazing it sounds refreshing different and perfect for the super hot summer
Suzanne McCusker says
Sounds super refreshing, I’d use coriander in the recipe – I love the stuff, with sweet or savory, it adds a big fragrant flavour punch to any dish. I bet it would be the perfect accompaniment to char grilled tiger prawns – I can taste it now!
Becky John says
Sounds delicious am definitely going to try it.
Collette SR says
love the simplicity of it and looks good too!
Andrew Petrie says
It looks lovely but finding a fresh Papaya around here might be difficult.
Lorna Meese says
Salad looks delicious.Perfect for a summer barbecue 🙂
nicola dean says
This recipe looks healthy, tasty and light. I’m going to try it.
twirlywhirly says
sorry not tried this yet,this weekend Papaya is on the menufor dinner guests,great colourfel recipe thank you kindly
Bob Clark says
Looks very tasty
Laura Jeffs says
It looks nice and refreshing, but I wouldn’t use the coriander as it’s overpowering (I honestly hate coriander!)
Helen B says
It sounds very refreshing 🙂
Lee Dasilva says
Nice!! I imagine it tastes just like the islands!
Helen Tovell says
Look lovely and simple to prepare too might wait until the warmer weather to give it a try though
Debbie W says
So lovely. I’ve never thought of using papaya in a salad but it looks so lovely.
Mary Dalton says
The recipe looks lovely.
Suan Watts says
I have been tempted to try this recipe next time we have visitors
Margaret Gallagher says
Devine RECIPE
Id use in my hummus recipe
Will make such a difference to the flavout
Esther V says
Looks really yummy!
Dan says
Looks good!
Rhia P says
I use olive oil all the time, it’ my oil of choice…
This recipe sounds really lovely, a taste of sunshine on this grey snowy day!
Mike Cuss says
Very inspiring ! Please keep up the good work.
Heather Haigh says
The recipe looks lovely. I use it in salad dressings and pasta sauces and for stir fries. And cake – but not extra virgin.
Rich Tyler says
I’d use it for dipping, cooking & drizzling!
Cherry Lloyd says
I’m not used to eating Papaya but the salad looks really refreshing and light. I like to use olive oil all the time with my dishes and cooking and I eat it raw or cook with it. I really enjoy a good quality olive oil.
Emily Hutchinson says
Papaya is my favourite fruit so I’d love this, I use olive oil to cook everything!
Keith Embleton says
I would use it for all cooking, etc
Rena Plumridge says
I use it to dress salads and roasted vegetables
Lisa Everaert says
The recipe looks amazing and i will certainly be giving it a try soon.
Peter Watson says
It’s an excelllent recipe.I’ve bought Pomora before and it is the best olive oil wew have had but because it’s pricy and we use about 1 litre of olive oil a day for the Cretan diet it became unaffordable.Try drinking a glass mid-morning the Cretan way and one reason they live to a ripe old age.
Christine Shelley says
I wouldn’t have thought of using papaya in a salad, but its a great idea, looks fab