This recipe, which we’ve adapted from one by Chef Benjamin D’Amico, is delicious over grilled fish or shrimp tacos. If you’re not a fan of cilantro, basil or mint also work nicely here.
Makes 3 cups
1/2 cup mango, peeled and diced
1/2 cup pineapple, peeled and diced
1/2 cup kiwi, peeled and diced
1/4 cup cilantro, finely chopped
1 tablespoon jalapeno, finely minced
1 tablespoon We Olive Pineapple White Balsamic Vinegar
1 tablespoon We Olive Jalapeno Olive Oil
kosher salt to taste
1. Combine all ingredients in a bowl and mix until combined. Season with salt to taste.