Pineapple-Papaya Salsa

Makes about 3 cups

2      tomatoes
1   c  diced peeled pineapple
1   c  diced peeled papaya
1/3 c  chopped green onion
3   tb chopped fresh cilantro
1      jalapeno chili, minced
       juice of 1/2 lemon
       salt

Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water
using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes.
Transfer to large bowl. Add all remaining ingredients and toss gently.

Let salsa stand 3 hours before serving.