I ate this as is, but think it would be wonderful topped over a bed of salad greens!
Peel and cube the first three ingredients, and combine, along with any juices collected when cutting. Juice the lime over fruit. Add chili garlic and toss *well* to coat evenly.
Tips: Be very light handed with the chili garlic if it's new to you. (I used one peach, one avocado, handful of frozen -thawed- pineapple pieces, juice of half a lime, and about 1/8 to 1/4 tsp of chili garlic.)
Chili garlic can be purchased at an asian market, although some regular grocery stores cary it in an ethnic section. It is a thick paste of chili pepper and garlic finely chopped and mixed into sesame oil. I am not sure if it is raw, but I use so little of it, I'm ok with that. Alternatively, you could probably use hot chili flavored oil, or chop a fresh chili pepper and some garlic into the mix, with or without added oil.
I may try this out again with mango, in place of peach, since I have those on hand. Feel free to vary up any of the ingredients, and let me know how it goes!