| | Directions | | In a large bowl, combine all ingredients and mix well. Cover bowl and place into refrigerator for 2-4 hours. Serve at room temperature with grilled fish. Note: Good idea to re-toss prior to serving. Serves 4. |
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| Ingredients | | - |  | Ingredients |
| - | | 1 cup Fresh Pineapple, small to medium diced |
| - | | 1 Kiwi, peeled and sliced |
| - | | 1 cup Papaya, peeled, pulp removed, and diced |
| - | | 1/2 cup red bell pepper, diced |
| - | | 1/2 cup Yellow or Orange Bell Pepper, diced |
| - | | 1 1/2 tablespoons Fresh Cilantro, chopped |
| - | | 1/2 tablespoon WildCheff Air-Dried Shallots |
| - | | 1 teaspoon WildCheff Jalapeno or Chipotle Flakes (Chipotle option provides a more smoky flavor) |
| - | | 4 teaspoons sugar |
| - | | 2 1/2 tablespoons White Wine Vinegar |
| - | | 2 tablespoons Olive Oil (Option: Could be a flavored one such as Blood Orange or Lemon) |
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