2014 Kitchen Experiment #6 - Fruit Salsa

     Last year, a friend brought this little treasure to a ladies' dinner and I became obsessed. So easy, so versatile, so divine!
     The original recipe calls for two Granny Smith apples, eight ounces of raspberries, one large mango, one pound of strawberries, sugar and cherry preserves. I had an assortment of other fruit in the house that I wanted to use, so I substituted the mango for cantaloupe and honeydew melon and the result was just as good. I think the mango is the Alpha fruit in this Salsa, but its absence didn't deter from a successful finished product. Once those fruit juices mix with the sugar and the preserves, it becomes a silky nectar teeming with diced fruit.
    I feel giddy just thinking of the endless possible uses for this as a topping - over ice cream, yogurt, cottage cheese, as a relish over fish, chicken, pork, even beef. You can even just have some in a bowl with a dollop of whipped cream or sour cream. The list can be infinite!

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