In season: Pineapple

I have had a hard time finding a salsa recipe that works for me. I love black bean and corn salsa because of the smoky flavors, but I also enjoy a sweet and spicy version as well.

This is where pineapple comes in. To my surprise most tropical fruits - pineapple, kiwi, mango etc - are considered some of the most nutritious fruit you can eat. Pineapple's high vitamin C, magnesium and anti-oxidant power contribute to better eye sight, digestion and works as an anti-inflammatory.

Pineapple is prime in late winter/early spring so find yourself some FRESH pineapple at the grocery store. You can buy a pineapple corer/slicer for less than $10 at Target or other kitchen-aid stores and it's worth the freshness. Canned fruit can often come with added sugar and unnatural preservatives. Once you have your pineapple tower, cut into quarters and use for a breakfast fruit salad or this wonderful salsa recipe.

This recipe is rather simple and you can easily adjust the ingredients to impact the flavors you prefer in a salsa recipe.

Fresh Pineapple Salsa

1 ripe pineapple

1 green apple, finely chopped

1 shallot, mined

1 ripe lime

fresh cilantro

pickled jalapeño

cumin

chili powder

salt

1 tbsp olive oil

Chop pineapple slices - mine was a fine consistency. Mix with apple and let drain in a strainer while you prepare other ingredients. I liked using green apple because it's crisp and firm - you can use other cooking apples as well, such as Fuji.

Mince shallot and jalapeño. Add as much or as little jalapeño as you care for - the pineapple has an overwhelming sweetness so I prefer more pepper. I use pickled peppers because the raw pepper is not appealing to me in salsa. Clean cilantro and chop.

Add onion, pepper and cilantro in a bowl. Mix in 1/2 tsp cumin and chili powder each. Also add 1 tsp coarse ground salt. Add pineapple and apple to mixing bowl. Stir in olive oil and juice from one lime. Taste to determine if more spice or salt is needed.

This salsa is great for just chips but also pairs well with meats such as pork and chicken. For a vegetarian option, make fish tacos on corn tortillas and add pineapple salsa. This is also a great pot luck item for a tropical party theme.

Martha Stewart has a version in her March Everyday Food magazine that includes black beans.