Categories: Sauces, Seafood, Untried 
      Yield: 3 servings 
  
      2 md Tomatoes 
      1 c  Diced peeled pineapple 
      1 c  Diced peeled papaya 
    1/3 c  Chopped green onion 
      3 tb Chopped fresh cilantro 
      1 sm Jalapeno chili, minced 
           L 1/2 tablespoons lemon 
           -juice 
    1/4 ts Salt 
  
  You could serve this with grilled fish. 
   
  MAKES ABOUT 3 CUPS 
   
  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. 
   
  (Too Busy To Cook, 1991) Happy Cooking From Ed & Company