2 cups fruit (see details below)
2 cups onions
2 cups tomatoes
1 cucumber
2 bunches cilantro
Habanero peppers (I use 8-12 for this recipe) - if habaneros aren't available or preferred, serranos or jalapeños can be substituted
Puree the fruit (I've used peaches - Michèle's favorite - but pears, or honeydew melon, or apples also work well).
Dice the onions, tomatoes, cucumber, and mix into the fruit puree. Chop the cilantro and add as well. It may be necessary to puree some of the onions and tomatoes to adjust the smoothness of the salsa.
Remove the stems and seeds from the habaneros, and dice them into very small pieces. Just before serving the salsa, add them. This keeps them from saturating the flavor. You might choose to mix the salsa one bowl at a time for this reason.
Remember that it's all about surface area, so the vict... uh, guest who eats the salsa will first get a nice, sweet dose of fruit flavor, and then the coolness of the cucumber and the taste of the tomatoes and onions. And then the peppers start to go to work... and you can enjoy the show.
About habanero peppers: They're small, bright orange, and are around ten times as hot as jalapeños. Some people recommend wearing plastic gloves while processing them, or at least remembering not to rub your eyes! But they have a delightful flavor once you get past dealing with the unmitigated fire they create in your mouth.