Ingredients

1/4 onion, finely chopped
2 serrano chilies, seeded and finely chopped
1/4 cup lime juice
5 plum tomatoes, diced
1 avocado, diced
1 cup fresh fruit, diced (such as pineapple, mango, peach, nectarine, pear)
1/2 bunch of cilantro, chopped
1 tablespoon fresh grated ginger
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 teaspoon chopped mint

Directions

Combine onion and chilies in large bowl; add lime juice. Set aside at least 5 minutes. Add remaining ingredients to bowl; stir to mix well. Makes 4 to 6 servings. Recipe adapted from the bilingual community cookbook "Secrets of Salsa," a collection of 25 recipes created by the Mexican women students in the English classes at the Adult School in Anderson Valley, Boonville, Calif.