Apricot Salsa

3 cups chopped fresh apricot

1 cup shallots, julienned

½ cup chopped green bell pepper

½ cup chopped red bell pepper

½ cup chopped fresh pineapple

¼ cup chopped cherry tomatoes

1 habanero pepper, seeded and minced

2 cloves garlic, minced

1 teaspoon minced fresh cilantro

½ teaspoon cumin

¼ cup fresh lime juice

Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.