Amy's Fruit Salsa

Here's one of those recipes that is summery, fruity, and totally do-able in the winter. Everything comes out of a jar except for the kiwis, which are a winter fruit anyway. The mango can be found in the refrigerated produce section. If you want, use fresh mango, but I don't like using them so much because you never know quite how much pit vs. fruit that you actually have in there. This salsa is delicious. Let me warn you. You will not be able to resist it's gravitational pull. But don't worry, it's a fruit! We all need more servings of fruits and veggies in our diets! This salsa tastes wonderful over pork in tacos. (Pork taco recipe coming soon.)

1 (20 oz) can crushed pineapple, drained
1 jar Del Monte Sunfresh Mango, drained
3 kiwis peeled
1 cup diced roasted red bell peppers
4 tablespoons minced cilantro
3 tablespoons white sugar
5 tablespoons white balsamic vinegar (or white wine vinegar)
1/4 to 1/2 teaspoon crushed red pepper

Dice the mango into smallish pieces, but not as small as you would if mincing it. Dice the kiwis into similar sized pieces. In a bowl combine pineapple, kiwi, mango, red bell pepper, and cilantro. In a small bowl combine sugar, vinegar, and crushed red pepper. Mix thoroughly and pour over fruit mixture. Mix gently and let sit at room temperature for approximately 30 minutes if you can wait that long. Serve.