Fruit Salsa

I've been really craving fish and the local grocery had a sale last week so we had a choice of salmon or flounder for dinner Saturday night. I wanted to serve it with a fruit salsa, so C thought salmon would be the best choice. Pinapple and mango were also on the sale list, so pineapple/mango salsa it was. I've made the salsa before, but it really did come out well and made the dreary, rainy weekend seem a little more sunny. C & I ate the salsa with some blue corn tortilla chips as an appetizer and then on our salmon. C made a spinach strawberry salad (strawberries were also on sale this week). The salad was really good, but a few too many almonds for me. Next time I'll probably halve them, although what size is a small package?

Fruit Salsa

1 chopped mango
1 1/2 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/3 cup sliverd yellow sweet pepper
4 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lemon peal
3 tablespoons lemon juice
4 teaspoons finely chopped jalapeno (about 2 peppers)
1 to 1 1/2 teaspoons grated fresh ginger

In a medium bowl stir together the fruit, onion, pepper cilantro, lemon peel, lemon juice, jalapeno and ginger. Cover and chill for 8 to 12 hours. Makes about 3 cups.