Crisp apple, pungent red onion, and sweet bell pepper come together in perfect harmony in this fall fruit salsa. Red-skinned apples such as Pink Lady, Gala, or Honeycrisp are ideal here for their sweetness, though you could also use Granny Smith for a tangier punch. This colorful salsa pairs beautifully with roasted pork tenderloin or chicken—or with tortilla chips for a fall tailgate or gathering. The lime juice keeps the apple from browning, so you can make this a day or two ahead, or hold leftovers for a few days with no worries. | 
