Tropical Sunrise Salsa

A light, fresh-tasting salsa that has "the gorgeous pink, salmon and yellow hues of the dawn sky over Biscayne Bay".

1/2 ripe papaya (about 1/2 lb.), seeded, skinned and cut into small dice
1/2 ripe mango, seeded, skinned, and cut into small dice
1/2 C. diced fresh pineapple (canned pineapple will do)
1 medium cucumber, peeled, seeded and cut into small dice
1 or 2 jalapeño peppers, stemmed, seeded and minced
4 green onions, trimmed and thinly sliced
2 to 4 T. finely chopped fresh basil or fresh mint
2 T. fresh lime juice
Kosher salt and pepper, to taste

Combine papaya, mango, pineapple, cucumber, jalapeños, green onions, basil or mint and lime juice in small glass bowl. Toss gently just to combine. Add salt and pepper, to taste. Serve immediately or refrigerate, covered, for up to 1 hour.

If making ahead of time, add papaya and pineapple just before serving, or they will make the salsa watery.

Makes about 2 1/2 cups.