HOW TO: an EZ Fruit Salsa

I am posting this Fruit Salsa for you because:
a) it is so versatile: with both its ingredients and applications
b)  the applications works great to dress up and add a little sweet punch to proteins like a grilled piece of chicken or grilled fish (viz., mahi or swordfish); its also ok to just sit along side other salsas
c)  it adds so much to your dish without any turning on a stove since all of your time is with a knife & bowl and finally...
d) for those of you wishing to you improve those knife skills this is a great way to work on a cut called bruinoise  (a 1-3 mm cubes depending)

(Now that your palate is moist, click below to taste some more of this fantastic post!) 

 

The following proportions will yield around a pound:

1.  Dice the following into very small cubes (not chunks).... do your best to make them all uniform...First try cubes that are 3mm then next time u try this out make everything 2mm, etc... until you can make all 1mm cubes... (be consistent or your salsa will not look or taste wonderful).
1.5 oz Red Bell Pepper (obviously no seeds, and clean inside with paring knife; if you know how to clean them and take the skin offs off... do so without roasting thru or changing the texture)1.5 oz Red Onion 1.5 oz Tomato (no seeds, or interior needed... you are making dices with the flesh of the tomatoes; your dices will come out better, and your salsa will taste better, if you take the time to take the skin off of the tomatoes; this takes approximately 10-20 seconds if you have some boiling water and ice water ready to go...)   1.5 oz Green Pepper  (cut same as Red Bell)4 oz. Mango 4 oz.  PapayaVariation:  try exchanging the Green Pepper for 4 oz. of melon such as Honeydew or get more creative depending on what you are serving 2.  Finely dice:  around 1/2 oz jalapeno or other chili pepper (the amount is up to you but this is a good starting point) & finely chop: fresh cilantro (1-2 tbsp.)
3.  Combine all of your beautifully diced fruit, chili and cilantro into a mixing bowl and finish by:
squeezing the juice of 1 large lime into the bowlpouring any of the juices from the fruit from that you cut like melon into the bowladd around 2 oz. of pineapple juice season with salt and if you want to kick it up even more ... cayenne4.  Gently mix and place appropriately alongside, or on top of your protein or eat it in a bowl with some chips because its just that good.

8pm = Fruit Salsa;  10pm Grilled Chicken Breast (Airline); 2pm Masoor Dal; 4pm Vegetable Curry