Nectarine-Raspberry Salsa

2 md Unpeeled nectarines, finely diced
1 Mango, peeled and diced
1/2 c Fresh raspberries
3 tb Red onion, diced
1 Fresh jalapenos, seeded and finely minced (up to 2)
1 tb Lime juice
1 tb Raspberry vinegar
1 tb Raspberry liqueur
2 ts Olive oil
Salt and white pepper to taste
3 tb Chopped cilantro

In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur. Whisk in olive oil and season to taste with salt and pepper. Gently toss dressing with fruit mixture. Allow to rest for 30 minutes, but not more than 3 hours. Toss in cilantro and serve. Makes 6 half-cup servings.

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