We served this chunky salsa in seashells as an hors d'oeuvre with cocktails, but would be a tropical treat if served with your favorite fried plantain chips.
Combine onion, mango, papaya, pineapple, jalapeno, lime juice, and cilantro in a large bowl. Toss well to combine. Add crabmeat, and toss gently. Season with salt and pepper. Serve immediately.