Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

1/2 cup peeled pineapple, diced 1/4-inch
1/2 cup peeled oranges, diced 1/4-inch
1/2 cup red bell peppers, diced 1/4-inch
1/2 cup peeled red onions, diced 1/4-inch
Salt, to taste
Oregano, to taste
1 tablespoon chopped cilantro
1 tablespoon green onions, thinly sliced
6 to 8 drops lime juice

Place ingredients in a mixing bowl and mix until completely incorporated.

Yield: 6 servings