Fruit Salsa

This salsa adds a sweet, spicy accent to Grilled Pork Tenderloin, and can be made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix of oranges and grapefruit), apricots, plums, pineapple, mangos, tomatoes, or avocados. You could also use fresh corn kernels, cooked and cooled first.

• 1-1/2 cups fruit (see the note above), cut into small dice, or cooked corn kernels
• 1/4 medium red onion, cut into small dice, or 2 scallions (white and light green parts), thinly sliced
• 1/4 yellow or red bell pepper, cut into small dice
• 1 fresh jalapeño or other hot chile, cored, seeded, and minced
• 1 Tbs. minced fresh cilantro or parsley
• 2 Tbs. fresh lime juice or rice vinegar
• 1/2 tsp. ground cumin or chili powder (optional)
• Salt and freshly ground black pepper

Mix all the ingredients, including salt and pepper to taste, in a medium bowl. Let stand for 10 to 15 minutes to allow the flavors to blend.