Pineapple, Papaya, Mango Salsa Over Jasmine Rice - cooking recipe

Ingredients

6 -8 cups jasmine rice (cooked)
1 1/2 cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
3/4 cup fresh papaya, diced fine
3/4 cup fresh mango, diced fine
1/2 cup red onion, diced fine
1/2 cup red bell pepper, diced fine
1 small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
2 scallions, fine chopped
1 teaspoon fresh lime juice (more if you want to taste)
1 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped fine
salt
pepper

Preparation

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