Mango-Grape Salsa
With Cilantro & Lime

2 ripe mangoes, peeled, pitted and diced (or use other seasonal fruit such as peaches or papaya if mangoes are unavailable)

2 cups halved fresh California seedless grapes

1/4 cup minced red onion

2 Tbsp. chopped fresh cilantro

2 Tbsp. fresh lime juice

1 jalapeno pepper, seeded and minced

1/2 tsp. salt


Combine all ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate until ready to serve.

Serving Suggestions:

For a snack, serve with corn tortilla chips, or use this salsa to accent a meal of grilled chicken, fish or pork.

Makes 4 cups