Reply #13: Fruit Salsa

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Fruit Salsa
From Susan Chard
Jul. 28, 2004 12:00 AM
1 to 1 1/2 cups each mango, papaya and pineapple, cut in approximately 1/2-inch chunks (fresh is best but the jar type works fine; be sure to drain first)
1/2 to 1 red onion, chopped
1/2 to 1 jalapeño pepper, seeded and chopped
Fresh cilantro, chopped, to taste
Juice from 1 to 2 limes
2 to 3 green onions
Salt and pepper
Combine all ingredients in a large bowl and mix well. Salsa is best made a day ahead. Keeps for several days. Serve on fish, with tortilla chips, or with any Mexican food.

Makes about 5 1/2 cups, about 11 servings.

Approximate values per serving ( 1/2 cup): 33 calories, less than 1 g fat, 0 cholesterol, 1 g protein, 8 g carbohydrates, 2 g fiber, 5 mg sodium, 4 percent calories from fat.