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1 1/2 cups diced red bell pepper
1 cup diced Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs,
stems removed
1/2 cup diced fresh pineapple
1/2 cup diced fresh mango, peach or nectarine
1/2 cup diced red onion
1/4 cup finely chopped cilantro or parsley
1/2 to 1 jalapeno chili pepper, seeded and finely chopped
3 tablespoons lime juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground cumin (optional)
1/2 cup toasted pine nuts or chopped almonds
Combine all ingredients except nuts in
medium bowl. Cover and chill for about 1 hour. Stir in nuts just
before serving with grilled chicken or turkey. Makes about 3
cups.
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