First this week we would like to thank the many people who took the time to send us their recipes for sausage-cheese balls made with Bisquick mix. Because they all were remarkably similar, we found ourselves thinking that they must have come from the same source--maybe from Bisquick itself?

Fruit Salsa

I'm looking for fruit salsa recipes, something that would perhaps be a nice accompaniment to jambalaya. Do you have any ideas?

Jean Kimelman

Chevy Chase

The number of possible flavor combinations for fruit salsas would seem to be endless. With their sweet-tart taste, they make a refreshing condiment for spicy foods such as jambalaya. Fruit salsas are also a snazzy accompaniment for grilled chicken, seafood, beef and pork.

Here are two ideas to whet your imagination; both recipes originally appeared in an article by Joyce Dodson Piotrowski that ran in The Washington Post Food section last June. If you prefer to invent your own salsa, Piotrowski recommends simply combining fruit and/or vegetables with fresh hot chili peppers, lime juice and herbs, based on your favorite flavors, seasonal abundance or whatever you happen to have in the kitchen.

If you have your own recipe request, contact us. (See address and e-mail information below.)

Raspberry and Pineapple Mint Salsa Salad

(Makes about 5 cups)

1 fresh pineapple, peeled, cored and diced

8 fresh mint leaves, cut into a julienne

Zest and juice of 2 limes

1 cup fresh raspberries

Combine the diced pineapple with the mint, lime zest and lime juice in a nonreactive bowl. (You may cover and refrigerate the mixture for 1 or 2 days at this point.)

Just before you want to serve the salsa, add the raspberries and toss the mixture gently.

Per 1/4-cup serving: 15 calories, trace protein, 4 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, trace sodium, 1 gm dietary fiber

Red Pepper and Orange Salsa Salad

(Makes about 6 cups)

4 large navel oranges

2 large red bell peppers, diced

2 tablespoons minced jalapeno chili pepper

1 cup fresh cilantro leaves

Zest and juice of 2 small limes

Remove the zest from 1 of the oranges with a grater or use a vegetable peeler and then cut the peel into thin julienne strips.

Peel all of the oranges and cut the orange sections into 1/4-inch dice. Place the diced orange and the orange zest in a large nonreactive bowl along with the red pepper, jalapeno, cilantro, lime zest and juice. Toss well to combine everything.

Per 1/4-cup serving: 14 calories, trace protein, 4 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 1 mg sodium, 1 gm dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com