- 1/2 cup sugar
- 1/2 medium red onion, diced
- 1 1/4 cups diced mango
- 1 1/2 cups diced golden pineapple
- 1 Granny Smith apple, peeled, cored, and diced
- 1 Asian pear, peeled, cored, and diced
- 3/4 cup diced papaya
- 1 tablespoon ground allspice
- 1/4 cup peeled and finely chopped ginger
- 2 tablespoons Caribbean hot sauce (your favorite)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons allspice berries, toasted
- 1 cup apple cider vinegar or white wine vinegar
- In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
- Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
- Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.