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Brooks Tropicals
Side Dish


Bigfoot Starfruit and Papaya Salsa

It's salsa with bite-sized pieces, not bits, of fruit. Although one could imagine Bigfoot preferring his salsa this way, it was named because someone overheard me say "big fruit salsa" and thought I had said "Bigfoot salsa." Because we are hospitable people, it was time we developed a recipe for this fictional yet real-life star of two, count them, two reality shows.


1/3 cup light brown sugar
3 tbs rum
1 lime
1 tsp sriracha chiles
1 Florida starfruit
1 16-oz. can pineapple chunks
1 Brooks Solo® papaya

Yield: 4 cups
Prep time: 15 minutes, plus 2 hours of refrigeration time

How to cut starfruit   How to chop Solo papaya
How to juice a lime


1. In a large bowl, combine the sugar, rum, juice of one lime and chile.
2. With a vegetable peeler, take the brown tips off the points of the starfruit. Slice the starfruit into thin slices. Poke out any seeds with a knife.
3. Slice a Solo papaya in half; discard the seeds and scoop out the flesh onto a cutting board. Chop into 1/2" pieces.
4. Add starfruit, pineapple and papaya to the large bowl; toss to coat.
5. Refrigerate for at least 2 hours.
6. Gently toss again before serving. You may want to serve some extra sauce on the side.

Brooks Tropicals    |    Starfruit Facts    |    Tropical Nutrition