Place all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill. Yield: about 2 1/2 cups NOTES : This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp or chicken. You can transform the flavor and color of this salsa by substituting fresh blueberries or blackberries for the strawberries. Recipe by: Fruit Cookbook by Nicole Routhiers Posted to MC-Recipe Digest V1 #764 by Sharon on Aug 29, 1997