Chez Henri pastry chef Danielle Felix serves fruit salsa with a Key lime mousse
tart. For the home cook, she suggests spooning it over ice cream or fruit sorbet.
If the fruit is perfectly ripe, you shouldn't have to add any sugar. If the
pineapple is very sweet, Felix adds a little lemon juice.
2 cups diced ripe pineapple, preferably one labeled "Gold''
1 cup diced ripe mango
1 cup diced ripe papaya
1 vanilla bean
Fresh mint, optional garnish
In a large bowl combine the pineapple, mango, and papaya.
Cut the vanilla bean
in half lengthwise and scrape the tiny black seeds over the fruit. Toss to combine.
Garnish with fresh mint and serve as a fruit cup or with ice cream or sorbet.