Hull and dice the strawberries into small, even pieces about 1/4 inch. Peel and dice the mango the same size - you want the fruit pieces uniform so they macerate evenly and are easy to scoop.

Finely dice the red onion and mince the jalapeno. If you are sensitive to heat, remove all seeds and white pith; leave a few seeds in for medium heat. Chop the cilantro including some tender stems - they carry great flavor.

Use a Microplane to remove the green zest from the lime, avoiding the bitter white pith. Cut the lime in half and squeeze out the juice - you need about 2 tablespoons. The zest adds aromatic oils that make the salsa pop.

In a large bowl, combine the strawberries, mango, red onion, jalapeno, cilantro, lime zest, and lime juice. Sprinkle with the salt and pepper. Fold gently with a spatula so you do not crush the fruit - you want to keep those distinct chunks.

Let the salsa sit for 5 minutes, then taste. The fruit will release some juice and the flavors will start to meld. Add more salt if it tastes flat, more lime if it needs brightness, or more jalapeno if you want more heat. The salsa should taste vibrant and balanced, not overly sweet.

For best flavor, let the salsa rest at room temperature for 15 to 30 minutes before serving. This gives the salt time to draw out juices and the flavors to marry. Serve with grilled fish, shrimp tacos, tortilla chips, or spooned over grilled chicken.