Fruit-based Salsas

I am really fond of fruit-based salsas. They embody my TangySweetFoodLove Movement. The sweetness of the fruit. The tang of the acid. The eventual marriage to a crunchy, salty tortilla chip. Mmmm, goodness.

Below is the 'base' of my fruit-based salsas including suggestions of which fruits and other good things to use.

FRUIT-BASED SALSA 'BASE'
(Note: This recipe is very similar to Pico de Gallo)

1 medium Purple Onion, chopped
1 medium Green Bell Pepper, chopped
1 medium Tomato, diced
1/2 medium Cucumber, peeled and diced
1 Tbl. of Garlic, minced
1 tsp. of Jalapeno, seeded and minced
5 Tbl. of Cilantro, chopped
Juice of 3 to 5 limes
Dash of Cumin
Dash of Chili Powder
Salt to taste
Sugar, if needed to balance the acid of the lime juice

SUGGESTED FRUITS TO USE
Pineapple Salsa
Add one 16oz. can of pineapple tidbits to Base.
Mango Salsa
Add 2 medium mangoes, peeled and diced to the Base.

OTHER SUGGESTED USES
Shrimp Ceviche
Add 3 cups of slightly boiled bay shrimp to the Base. (Boil for 3 to 5 minutes then rinse with cold water)
Tomato Salsa
Add another medium tomato, diced to Base.
Black Bean and Corn Salsa
Add one 16oz. can of black beans, drained and rinsed and one 16oz. of whole kernel corn, drained.