1 small papaya, seeded and diced (about 1 cup)
1 cup frozen corn kernels, thawed (or one cup fresh if available)
1 medium orange, zest and flesh (dice the flesh)
1/3 cup toasted pine nuts
1 cup grape tomatoes quartered
1/3 cup finely diced red onion
1 bunch cilantro, chopped (about 1 cup)
1 cup diced tofu (smoked, raw or poached as long as its the firm variety)
1 tablespoon finely chopped ginger
1 clove garlic, finely chopped
1 jalapeno pepper (with the seeds if you like it extra hot - without if you don't)
juice of one lime
splash of coconut milk
Take all ingredients above and mix well. Let sit for a few minutes so the ingredients have a little time and marry and serve by itself or over a grain (I used quinoa). Since I had it for dinner I left it at room temp but it would be good cold as well.
Source of recipe: Just back from a trip to Cuba and with my mind on all things Caribbean, I was looking for something to put on top of some quinoa for dinner when I spotted a papaya sitting on my kitchen table. This recipe was the result.