Festive Fruit and Ginger Salsa – Maria Middlestead

Ingredients

• 3 Tbsp rice vinegar
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh mint, fennel, Thai basil, dill, coriander or Vietnamese mint
• 2 Tbsp pickled ginger*
• 1 Tbsp pickled ginger juice*
• 1 tsp sea salt with kelp*
• ½ small, firm ripe pineapple, peeled and sliced into chunks
• 1 large banana, thinly sliced
• 1 medium red onion, halved and thinly sliced
• ¼ cup caper berries** (serve whole with decorative stems), or finely chopped gherkin