For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 cup chopped peeled pineapple
1 cup chopped peeled mango
1 cup chopped yellow or red bell pepper
2/3 cup chopped peeled kiwi fruit
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon minced serrano chili* (with seeds)
Ground white pepper
*A serrano is a very hot, small fresh green chili available at Latin American markets and many supermarkets.
Preparation
Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
