Raspberry Salsa

1 Pink Lady or other tart-sweet apple, cored and diced

2 cups peeled jicama, diced

1/3 cup raspberry vinegar

1 medium jalapeno pepper, seeded and finely chopped

3 green onions, sliced

1 tablespoon grated fresh ginger

1 bag (12 ounces) frozen raspberries

In large bowl, toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.