Tropical-Fruit Salsa

Categories: Stewart6
Yield: 1 servings

1 md Papaya
1 md Mango
1/2 Pineapple
1 md Jalapeño pepper; seeded,
-ribs
Removed; and minced
1 sm Red onion; diced
1 tb Chopped cilantro
1 tb Grated lime zest
1 tb Fresh lime juice
Coarse salt; to taste

Cut papaya, mango and pineapple into 1/2-inch dice. In a medium bowl,
combine all of the ingredients. This is best served immediately, although
it may be made up to 1 hour ahead, without adding the papaya, and
refrigerated. Add the papaya just before serving. Makes 5 cups.

Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by
Martha Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35"
Yield: "5 cups"

Per serving: 438 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g
Protein; 110g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 6 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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