Plum-Blueberry Salsa

A bright late summer or early fall salsa for chicken, fish, shrimp, pork, or tortilla chips. Substitute ripe peaches or mango for the plums.

Makes about 2 cups salsa.

4 small ripe plums, pitted, and cut into small dice
½ cup fresh blueberries
¼ cup English cucumber, cut into small dice (peeled if American)
2 tablespoons sweet red bell pepper, cut into small dice
2 teaspoons minced jalapeno-membranes and seeds removed—or to taste, optional but recommended
1-2 teaspoons mild red onion or shallots—or to taste
1-2 tablespoons EACH fresh mint and basil minced—or to taste. Can sub cilantro for mint and basil
Pinch each: kosher salt and fresh ground pepper
Drizzle honey
Juice of one lime

In a small, deep bowl, mix the salsa ingredients together gently. Taste and adjust seasonings such as herbs, jalapeño, salt and pepper, lime, and honey. Best made and served within an hour or so, you can store leftovers for a day though the salsa may lose color and crispness.