TROPICAL FRUIT AND VANILLA SALSA
Source: Chez Henri, Cambridge, Massachusetts

2 C. diced ripe pineapple, preferably one labeled ``Gold''
1 C. diced ripe mango
1 C. diced ripe papaya
1 vanilla bean
Fresh mint, optional garnish

In a large bowl combine the pineapple, mango, and papaya. Cut the vanilla bean in half lengthwise and scrape the tiny black seeds over the fruit. Toss to combine. Garnish with fresh mint and serve as a fruit cup or with ice cream or sorbet. Makes about 4 cups.