Pineapple, Mango and Strawberry Salsa

3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt

In a medium bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.


Here is my Pesto as well... Mommy's recipe. (She is an Italian Chef, who studied under Mario Batali for a while in the 80's)

3 tablespoons pine nuts
2 cups fresh basil leaves, preferably "Picolo Fino"
1 clove garlic
1 pinch sea salt
1/4 cup freshly grated parmigiano
3 tablespoons freshly grated pecorino
10 tablespoons extra virgin olive oil

Directions
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, reserving a little for coating pesto in the jars,beating with a wooden spoon. Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto