Cut the pineapple in half, peel, core, and dice ½ of it into small bite-sized pieces.

Peel the mango, remove the pit, and dice the flesh into small cubes.

Rinse and finely dice the Roma tomatoes, removing seeds if desired to reduce excess moisture.

Chop the cilantro leaves until you have about 2 tablespoons.

Peel and finely dice ½ cup of red onion.

Slice the jalapenos in half, remove the seeds (for less heat), and finely dice. Use more or fewer jalapenos depending on your spice preference.

In a large mixing bowl, combine the pineapple, mango, tomatoes, cilantro, red onion, and jalapenos.

Add the lime juice, then sprinkle in the salt. Gently toss the mixture until everything is evenly coated.

Taste and adjust the seasoning - add extra lime juice, more salt, or additional jalapeno if needed.

Serve right away for a bright, crisp flavor, or cover and chill for 30 minutes to let the flavors blend.