Pineapple, Papaya, Mango Salsa over Jasmine Rice

• jasmine rice (cooked)↗6 -8 cups
• pineapple↗1 1⁄2 cups

  diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)

• fresh papaya↗3⁄4 cup

  diced fine

• fresh mango↗3⁄4 cup

  diced fine

• red onion↗1⁄2 cup

  diced fine

• red bell pepper↗1⁄2 cup

  diced fine

• small jalapeno pepper↗1

  ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)

• scallions↗2

  fine chopped

• fresh lime juice↗1 teaspoon

  (more if you want to taste)

• minced garlic1 teaspoon
• fresh cilantro↗2 tablespoons

  chopped fine

• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.

2. 2

   Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.

3. 3

   Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.