Mango Peach Salsa

Mango peach salsa.  Super simple.  Perfect for a summer feast. 
2 peeled/diced peaches                                     2 peeled/diced mangoes
1 diced jahimaca                                               4 peeled/chopped tomatoes
1 seeded minced jalapiano                                 1-2 tbs rough chopped cilentro
1-2 limes juice and zest                                      salt and pepper to taste

Puree half the tomatoes and half the mangoes. Pour the puree into a large bowl, adding everything except lime, salt and pepper. Start with one tsp of lime zest and juice from one lime.  Salt and pepper to taste.  Place salsa in covered container in refrighrator.  Let it rest for a few hours for flavors to blend. 
This is very nice with the pecan crusted trout.  The trout is found in the frozen area of Schnucks seafood department.