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PINEAPPLE-PAPAYA SALSA

2 tomatoes
1 c diced peeled pineapple
1 c diced peeled papaya
1/3 c chopped green onion
3 tb chopped fresh cilantro
1 jalapeno chili, minced
juice of 1/2 lemon
salt

Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer
to bowl of cold water using slotted spoon. Drain. Peel off skin
using small sharp knife. Seed and dice tomatoes. Transfer to large
bowl. Add all remaining ingredients and toss gently. Let salsa
stand 3 hours before serving.

Makes about 3 cups

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