Mango, Peach, and Pineapple Salsa

I came across this recipe in the Summer of 2011, as I had mangoes and peaches that I brought from home, and they were really ripe. This mango salsa is made in our house every few weeks. Originally from Allrecipes.com, it gradually became a totally different salsa over time that we enjoy even more. It goes great on eggs, toast, chips, chicken, and more! In fact, it helped inspire the creation of another recipe that will be linked soon.

The original recipe (note that this image contains original recipe of white

2 mangos, peeled, seeded and chopped*
2 small peaches, halved, pitted, and cut into 1/2-inch diced*
4 tomatoes, chopped
2-4 Green onions chopped**
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced fresh pineapple*
1 cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon salt
1 tablespoon white sugar
3/4 cup water

The salsa with white onions, not green onions as suggested.
*If the fruit of choice isn't in season and its difficult to find ripe fruits, I would say that it's okay to go with canned fruit, but make sure to not buy such a large quantity. For example, do not use the entire 20 oz can of canned pineapple because the sourness of the pineapple will strike an unbalance with the rest of the ingredients. Use a small can of pineapple, and then an average cans (20 oz or close?) of peaches or mangoes.
** Original recipe called for 1 small white onion but we found that green onions (scallions) were far less pungent and overwhelming in taste.

  1. Cut up all fruits and veggies and put in a bowl.
  2. Add garlic, water, sugar, and salt and mix.
  3. Let stand in the fridge for at least 1 hour.

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