Mango Pineapple Salsa is Great on Grilled Apricot Salmon

This recipe is the follow on for the Grilled Apricot Salmon.  I think it would be delicious with grilled chicken, smoked pork butt, and seafood too.  Control the heat by removing the ribs and seeds from the jalapeno.  But only if you don’t want any heat.

Mango Pineapple Salsa

1 fresh mango, diced

1/2 fresh pineapple, diced

1 small red bell pepper, diced

1 large jalapeno, finely minced (remove ribs and seeds to make it mild)

6 oz. fresh blueberries

6 green onions, chopped

1 rib celery, chopped

1/4 c apricot fruit spread, melted

In a medium bowl, combine all the ingredients and stir to coat the fruit with the melted fruit spread.  Cover and refrigerate for at least 30 minutes.  Serve on top of the Grilled Apricot Salmon.