Recipe: Make this tropical fruit salsa to serve on chicken or pork chops

"Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It's also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese. The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers."

"Tropical Fruit Salsa Yield: About 8 cups INGREDIENTS 4 peeled, diced kiwi 2 cups peeled, seeded, diced papayas 2 cups peeled, cored, diced pineapple 2 mangoes, peeled, seeded, diced 1/3 cup chopped red onion 3 tablespoons fresh lime juice 1 1/2 teaspoons seasoned rice wine vinegar 1 to 2 jalapeño chiles, seeded, finely minced, see cook's notes 3 tablespoons chopped cilantro Coarse salt to taste"

The salsa yields about eight cups and pairs well with grilled chicken, pork chops, broiled salmon with herbs, warm tortillas, or as a party dip with sturdy chips or crackers. Ingredients include diced kiwi, papaya, pineapple, mango, chopped red onion, fresh lime juice, seasoned rice wine vinegar, one to two seeded and minced jalapeño chiles, chopped cilantro, and coarse salt. All ingredients are gently tossed, covered, and refrigerated for one hour. Best served the day made; it keeps up to 24 hours if excess juice is drained and cilantro is added just before serving. Handle fresh chiles with care and wash hands and surfaces.

Read at Boston Herald