Pineapple Papaya Mango Salsa Food

PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE

Steps:

• Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
• Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
• Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

PINEAPPLE, PAPAYA & MANGO SALSA

Steps:

• All the work is in dicing the fruit.
• One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
• Combine everything and stir very, very gently.
• Chill for at least 6 hours.
• Keeps in fridge for 4-5 days.

PINEAPPLE MANGO SALSA

Steps:

• Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

MANGO-PINEAPPLE SALSA

Steps:

• Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
• Combine all ingredients in a large bowl.
• Cover and refrigerate for several hours before serving.