Chez Henri Tropical Fruit and Vanilla Salsa

Source: Chez Henri, Cambridge, Massachusetts

Chez Henri pastry chef Danielle Felix serves fruit salsa with a Key lime mousse tart. For the home cook, she suggests spooning it over ice cream or fruit sorbet. If the fruit is perfectly ripe, you shouldn't have to add any sugar. If the pineapple is very sweet, Felix adds a little lemon juice.

2 cups diced ripe pineapple, preferably one labeled "Gold''
1 cup diced ripe mango
1 cup diced ripe papaya
1 vanilla bean
Fresh mint, optional garnish

In a large bowl combine the pineapple, mango, and papaya. Cut the vanilla bean in half lengthwise and scrape the tiny black seeds over the fruit. Toss to combine. Garnish with fresh mint and serve as a fruit cup or with ice cream or sorbet.

Makes about 4 cups.