I am re-posting this recipe (I didn't have a working camera at that time) as it's the perfect time of year for it.
I served this on top of Mahi with a green salad. This is great to have the next day with blue corn chips as a snack.
Summer Fruit Salsa
1 cup each; small diced: Strawberries Pineapple Mangoes
1/2 cup finely chopped red onion
1 Jalapeno , de-seeded and finely chopped
1 good handful of fresh mint
1 lime juice and zest ( I had some leftover key limes, so I used 4 of them)
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.