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Tropical Fruit Salsa
Recipe by Chef Tom Fraker

Tropical Fruit Salsa.

1/4 Melissa’s Perfect Sweet Onion or White Onion, peeled; diced small
1 Serrano Chile, stem removed; minced
4 ripe Roma Tomatoes, diced small
1 Melissa’s South African Baby Pineapple, peeled; diced small
1 ripe Mango, peeled; seeded; diced small
3/4 cup Melissa’s Jicama, peeled; diced small
1 package Melissa’s Pomegranate Arils
1 Lime
3 Tablespoons Melissa’s Fresh Cilantro, chopped
Kosher Salt, to taste

In a mixing bowl, add the onion, chile and tomatoes.

Next, add the pineapple, mango, jicama and pomegranate arils.

Cut the lime in half and squeeze the juice into the bowl.

Add the cilantro and salt and mix well.

Makes about 4 1/4 cups.