Tropical Fruit Salsa
1 medium mango
1 cup fresh pineapple
1 cup fresh honeydew melon
1/2 cup diced red bell pepper
1/3 cup seasoned ruce wine vinegar
2 tbsp fresh cilantro, minced
1/2 tsp dried hot red chilis, crushed
2 large kiwi, peeled and cut in 1/4″ cubes (for serving day)
Prep Day: Cut pineapple and honey dew. Peel mango and cut away from skin, cutting pieces into 1/2″ cubes. Add to bowl with pineapple, honeydew, red bell pepper, rice wine vinegar, cilantro and chilis. Stir and freeze in freezer safe container.
Serve Day: Thaw overnight in refrigerator, add kiwi and serve.
Northerly Nosh 