Tropical Salsa

2 Tbs. fresh grated coconut
1 medium mango
1 medium papaya
8 cilantro stalks
1 passion fruit
1/2 large pineapple
2 Tbs. brown sugar
juice of 1/2 lime
grated nutmeg to taste
1 tsp. combination of red, orange and green peppers
1 small jalapeno (or 1/2 red and 1/2 green jalapeno peppers)

* Note: Hot peppers may be omitted for a milder taste. Peppers and cilantro are the two main ingredients for any salsa. Fruit and vegetables may be added as desired to create any type of salsa.

Preparation:

Peel fresh coconut and grate the white "meat." Use a cleaver to cut the mango from top to bottom, leaving the core un-cut and in a rectangular shape. Discard the core, peel the skin from the fruit and dice into medium-size chunks.

Prepare the papaya in the same manner. Coarsely chop the cilantro. Cut the passion fruit in half and spoon out the middle, placing it in a small strainer over a bowl. Stir and swish the seeds until all the liquid is drained into the bowl. Discard the seeds and save the liquid.

Place all fruit, cilantro and peppers in a bowl and mix together. Stir in brown sugar, lime juice, passion fruit and its juice. Sprinkle nutmeg over the top before serving.