Ingredients

1. 1 medium red bell pepper
2. 1/2 cup diced pineapple (1/2 inch)
3. 1/2 cup diced mango (1/2 inch)
4. 1/2 cup diced papaya (1/2 inch)
5. 1 small starfruit, sliced 1/4 inch thick
6. 1 medium jalapeño chile, seeded and minced
7. 1/4 cup fresh lemon juice
8. 2 tablespoons fresh lime juice
9. Salt and freshly ground white pepper
10. 2 tablespoons minced fresh cilantro

Directions

1. Roast the bell pepper over a gas flame or under a broiler, turning often, until charred. Transfer to a paper bag and let steam for 5 minutes. Peel the charred skin and discard the core, ribs, and seeds. Finely chop the pepper.
2. Combine all the ingredients except the cilantro in a medium bowl. Stir in the cilantro and serve chilled or at room temperature.

Make Ahead

The salsa can be refrigerated for up to 6 hours.

Serve With

Pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp