Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Papaya Salsa


  • 2 cups papaya, cubed into 1/2-inch squares
  • 1 Hass avocado, cut into small pieces
  • 2 tablespoons diagonally sliced scallions
  • 1/4 cup lemon juice
  • Pinch sugar
  • Pinch salt


  • Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.