Fruit Salsa

Ladies’ Home Journal Family FavoritesCookbook, p. 5

1 cup chopped papaya or mango

1 cup finely chopped fresh pineapple

¼ cup finely slivered red onion

¼ cup slivered yellow, orange, and/or green bell pepper

3 tablespoons snipped fresh cilantro

1 teaspoon finely grated lime or lemon zest

2 tablespoon lime or lemon juice

2 to 4 tablespoons finely chopped fresh jalapeno pepper

1 teaspoon grated fresh ginger

When I bought this I wasn't sure if it was a papaya or a mango. Turns out it was a mango, and mangoes have a hard bit in the center you have to look out for.

My first fresh pineapple experience! Here's how to dismember one of these: First, off comes the topknot.

Then get rid of the bottom.

Then the sides, making sure there aren't little rough surprises left on the meat.

Finally, as we cut the chunks, look out for the (again) the hard bit in the center.

Red onions - much more expensive, but much prettier. 

They omitted this step after asking us to chop chilies. Fortunately, we're on top of it.

Stir together papaya, pineapple, red onion, bell pepper, cilantro, lime or lemon zest, lime or lemon juice, jalapeno and ginger in a medium bowl. 

Everything's better with citrus. 

Voila!

Cover and chill salsa for 8 to 24 hours. Makes about 2 ¼ cups.

Nom with chips for best results. :)

My Rating: 3/5 "You'll feel good about yourself after eating this. The mango kind of overwhelms the other parts of the mix (even the peppers), so it's best for people who really like tropical flavor."