1/2 honeydew melon, peeled, seeded and dices
1/2 Cantaloupe, peeled, seeded and dices
12 pineapple, peeled, cored and dices
1 papaya, peeled and diced
1 mango, peeled and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 red onion, diced
1/2 tbs. chopped garlic
1/2 tbs. cumin
1/2 tbs. salt
1 tablespoon lime juice
2 tbs. olive oil
1/2 tbs. coarse black pepper
1/2 bunch cilantro, stemmed and chopped
2 jalapeños, seeded and finely diced
In a large bowl, mix all ingredients together. Refrigerate for a few hours.
You can use this as a salsa with tortilla chips or as a topping with grilled chicken or fish. I first had it with a grilled swordfish steak and it is wonderful!