Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It’s also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese.

The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers. If desired, the recipe can be cut in half.

Tropical Fruit Salsa

Yield: About 8 cups

INGREDIENTS

4 peeled, diced kiwi

2 cups peeled, seeded, diced papayas

2 cups peeled, cored, diced pineapple

2 mangoes, peeled, seeded, diced

1/3 cup chopped red onion

3 tablespoons fresh lime juice

1 1/2 teaspoons seasoned

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