In my culinary journeys I’ve come across a number of foods that elicit a "love it or hate it" response. For me these are usually items I don’t find a bit offensive.

I’m not talking head cheese and durian here — although I like those, too. When I hear that someone hates Brussels sprouts, I know that in all likelihood they have not had the pleasure of a fried sprout tossed with salt. I keep thinking, if you eat it just one more time, prepared in this way, you’ll like it.

This is probably what my parents thought when they made me eat shrimp as a child. I couldn’t stand the stuff, and I found myself gagging my way through it. But I’m always trying to reverse that dislike, and I try shrimp when it’s offered. I figure at some point, someone will make me a big fan — and it will definitely involve garlic and butter.

The following salsa recipe comprises a list of other "problematic" foods.

» Tomatoes: So many dislike this item that I’ve been told there is a "no tomato" button on fast-food registers.

» Onions: I have friends who pick even the smallest onions out of any dinner.

» Papaya: My husband cannot stand papayas, claiming they smell like human waste.

» Cilantro: I’ve read scientifically backed studies on the phenomenon that some taste buds interpret cilantro as a soapy flavor.

Yet, I have hope. The recipe comes from my father-in-law, who was ahead of his time on the sweet-salty craze.

I’ve added a bit of vinegar to his original recipe, which brings down the tone of the sweet papaya just enough to let the salt come through.

PAPAYA AND TOMATO SALSA

1 papaya (about 1-1/2 cups)
5 small plum tomatoes
1/4 cup raw onion
1 clove garlic
1 jalapeno pepper (for nonspicy option, substitute up to 3 tablespoons diced green bell pepper)
1/2 teaspoon apple cider vinegar
1 teaspoon minced cilantro, or to taste
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon salt, or more to taste

Cut papaya in half and remove seeds. Using a paring knife, peel skin. Cut fruit into small dice and place in a bowl.

Dice tomatoes into same small dice. Mince onion and garlic. Add everything to the bowl.

Decide how spicy you want to have your salsa. I chose to seed and devein a jalapeno and used half a pepper. Mince and add to salsa bowl.

Add apple cider vinegar and toss lightly, trying not to mash fruit.

Add cilantro, lime juice and salt. The amount of lime and salt you use will depend on sweetness of papaya and ripeness of tomatoes. Taste-test with chips because the saltiness of the chip will add flavor. Serves 2 to 3.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at www.thelittlefoodie.com.