Minimal equipment is need for preparing this fruit salsa. You will need only a cutting board, a cook’s knife or paring knife, and a medium-size bowl for mixing.

Begin by rinsing the strawberries under cold water and removing the stems with a cook’s knife or paring knife. Cutting against the cutting board, cut each strawberry in half, cut again down the middle, and then crosswise, dicing into uniform-sized chunks until all the berries are cut. Measure as you go by measuring the berries as you cut them into a measuring cup before adding to the bowl.

To prepare the mango, you will slice the fruit into three parts: the two sides and the core. Do not remove the skin. Place the mango onto the cutting board holding the fruit upright on its end. Find the tallest side. The pit will be along that line. You will want to slice parallel in a downward motion towards the cutting board, lengthwise and a little off-center from the core, carefully slice, keeping your fingers away from the knife blade, slicing off half the mango while directing your knife towards the center of the mango.

Turning the mango 180-degrees, hold the fruit at the top while slicing the other half off from the pit. Discard the pit.

With the remaining halves, cut lines vertically through the fruit side of each mango half without cutting through the skin, be careful as you cut to keep your fingers out of the knife’s way. Turn each half so that the vertical lines are now horizontal. Cut lines again through the mango vertically without cutting through the skin. You will end up with grid-like cuts in each mango half.

Carefully turn each of the mango halves inside-out by pressing the skin side outwards with your thumbs so that the fruit side with the cut cubes are sticking out. Now you can cut the fruit from the skin easily with a cook’s knife or paring knife. Alternatively, you may also use a spoon to scoop the cubes out with the edge of the spoon, leaving the skin behind. Add the mango to the bowl.

Next, wash the jalapeno under cold water, cut off the stem, and slice lengthwise. Using the tip of a sharp knife, scrape out the seeds and any membrane holding the seeds in place, working from the bottom to the top of the pepper. Alternatively, you may use a spoon to scrape out the seeds and fibrous membrane.

Cut each jalapeno half into julienne strips, then turn and finely dice before adding to the bowl.

Prepare the onion by cutting the bulb in half, slicing downward through the root against the cutting board. Peel away any dry or damaged layers leaving the root end intact. With the onion half lying flat against the cutting board, cut several vertical slices into each onion half, being careful not to slice through the root end. Turn and slice horizontally downwards across and through the vertical cuts to finely dice before adding to the bowl.

Finally, add the vinegar, honey or sugar, and salt to the bowl and lightly stir to incorporate.

Refrigerate the salsa mixture 15-30 minutes for the flavors to begin to develop before serving.