This salsa is a refreshing complement to the smoky, salty taste of grilled seafood. It can be made with any tropical fruit.
Combine all ingredients except cilantro in a large nonreactive bowl.
Coarsely chop the cilantro with a sharp knife. Mix into the salsa. Toss thoroughly and let sit for 1 or 2 hours. Serve at room temperature or cold; salsa will keep in the refrigerator for up to a week.