Lychee Salsa Fresca
By Chef Tom Fraker


10 Melissa's Fresh Lychees -- peeled; pitted; diced small
1/2 Fresh Pineapple -- diced small
2 Fresh Mango -- diced small
1/2 Melissa's Fresh Jicama -- diced small
1/2 Red Onion -- diced small
2 cloves Garlic -- minced
1 Fresh Serrano Chile -- minced
2 Melissa's Seedless Lemons -- juiced
8 sprigs Melissa's Fresh Cilantro -- minced
Sea Salt and Freshly Ground Pepper to taste


In a medium bowl, combine all ingredients and season with salt and pepper.
Serve or cover and refrigerate.
Serve with chips or over a nice white fish or salmon fillet.

For a spicier salsa, use habanero chiles.