Pineapple Salsa1 (8 ounce) can crushed pineapple, drained2 tablespoons orange

Pineapple SalsaDo not use canned pineapple in this recipe  

Papaya Salsa1 (1 pound) firm-ripe papaya peeled,    seeded and cut

Strawberry-Almond Salsa1 pint strawberries, rinsed,    hulled and quartered1/4 teaspoon minced

Spicy Bean Salsa1 (15 1/2 ounce) can black-eyed peas, drained1

Cantaloupe Salsa1 (2 pound) ripe cantaloupe1/2 sweet red bell pepper,

Tropical Sunrise SalsaSource: Mmmmiami: Tempting Tropical Tastes for Home Cooks

Rhubarb Salsa1 cup granulated sugar1/4 cup water1 tablespoon finely shredded

Apricot or Peach Salsa1 1/2 cups chopped fresh apricots or

Tropical Salsa2 ripe mangoes, diced1 cup diced fresh tomato1 cup