Fruit Salsa

Peggy, who lives in Florida, just sent me a basic recipe for quick fruit salsa. She makes the salsa  all year long using whatever fruits appeal to her.  Her timing is perfect since the fruit season in New York is just beginning.  Take advantage of local berries, apricots, peaches, nectarines and plums.  During the winter, pineapple or mango would be great choices.  The salsa looks beautiful and gives an interesting kick to fish, chicken and pork.  Peggy's guests give it very high ratings.

1 cup chopped fruit

3 tbl. olive oil

2 tbl. fresh cilantro, chopped

2 garlic cloves, minced

1 scallion, minced

1/4 cup chopped red onion

1 jalapeno pepper, chopped and seeds removed

juice of one lime

salt and pepper to taste

Mix all ingredients together in a small bowl and chill before serving.

Notes: Peggy's favorites are strawberry or peach fruit salsa.  She found the recipe on the wrapping for frozen fish. Strange.