Summer Fruit Salsa

Salsa is super easy to assemble and bring to a party or just store in a Tupperware for snacking throughout the week. In the spring/summer months the ripe and fresh fruits available to you (at least in Baltimore) are endless. I got my hands on some beautiful strawberries from the Waverly Farmers Market that were so much better than anything I've seen in the local grocery stores.

Summer Fruit Salsa

1 cup each; small diced:
Strawberries
Pineapple
Mangoes
1/2 cup finely chopped red onion
1 Jalapeño , de-seeded and finely chopped
1 good handful of fresh mint
1 lime juice and zest
1 tsp coarse salt

Mix all ingredients together in a reactive safe bowl and place in the fridge for at least 30 minutes before serving to let flavors meld.

****Cooks Note: We had guests over and I made this salsa to top a salmon fillet that had sat in a dry rub of creole inspired seasons. I grilled the salmon and topped with this salsa and served along a garden salad. It was a simple, light and delicious meal. The following day this salsa was fabulous with some blue corn chips and a cold beer.***

(picture to follow)