10 Lychees pitted and diced small
1/2 Pineapple diced small
2 Organic Mango diced small
1/2 Jicama diced small
1/2 Red onion diced small
1 Habanero Chile minced
2 Red Fresno Chiles diced small
2 Meyer Lemons juice freshly squeezed
Basil cut into thin ribbons
Salt and Pepper to taste
In a medium bowl, combine all ingredients and season with salt and pepper. Cover and refrigerate for 3 or 4 hours, or overnight. Serve with chips or over a nice whitefish or salmon fillet.
It's best to let this salsa chill overnight because, as time goes by, the flavors have a chance to incorporate, creating a fresh, bold taste.