Colibri Grille's Fire & Ice Salsa

I tasted at Colibri Grille at Palm Desert Hotel and was so surprised and grateful when they gave me a copy of the recipe at my request. I usually serve with chips but a friend said it is great on grilled chicken or fish. And it's healthy!

• Ready In: 30 mins
• Yields: 5 Cups

Ingredients

• 1  pineapple, small diced
• 1  mexican papaya, small diced
• 1  mango, small diced
• 1⁄2 cantaloupe, small diced
• 1⁄2 honey, dew small diced
• 1⁄2 cup  fresh squeezed lime juice
• 1⁄2 cup red onion, small diced
• 5  serrano chilies, small diced (or to taste)
• 1  bunch cilantro, fine chopped (or to taste)
•  salt & pepper

Directions

1. Small dice the fruit and all the items.
2. Mix everything.
3. Then add fresh squeezed lime juice, salt/pepper.
4. Try to drain all the juice off.