My dad brought this on a desert camping trip a few years ago, having just made it up, and I've been obsessed with it ever since. Part fruit salad, part salsa, the sweet onion and tiny flecks of serrano chili are unexpected but oh-so-delicious. Mango and pineapple are a natural tropical pairing, and the blueberries add a nice contrast in color and sweetness.
This is usually quickly eaten in my house as just a fruit salad, but I imagine it would be delicious spooned over grilled fish or maybe even chicken. —A Kitchen Endeavor
mango, cut into cubes
1 1/2 cups
fresh pineapple chunks
sweet onion, diced and rinsed under cool water