Mango-Grape Salsa with Cilantro and Lime

2 ripe mangoes, peeled, pitted and diced (or use other seasonal fruit such as peaches or papaya if mangoes are unavailable)

2 cups halved fresh California seedless grapes
1/4 cup minced red onion
2 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
1 jalapeno pepper, seeded and minced
1/2 tsp. salt

Combine all ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate until ready to serve.

Serving Suggestions:
For a snack, serve with corn tortilla chips, or use this salsa to accent a meal of grilled chicken, fish or pork.
Other Notes:

Makes 4 cups
Source: California Table Grape Commission