Chop watermelon, mango, and pineapple into small pieces ~ 1/2 cm cubed. Put them into a medium size bowl.
Put on gloves. Begin to cut jalapeno in half. Remove all of the seeds and membrane from the jalapeno. Discard these. Finely cut the jalapeno into tiny pieces. Add these to your bowl. Wipe the surface of your cutting board clean and discard gloves.
Finely chop red onion and red pepper, add these to your bowl.
Chop cilantro and add it to your salsa.
Juice lime and add it to your salsa.
Pour olive oil over salsa. Add salt, paprika and cumin to taste.
Your salsa is ready to serve. Store in the fridge for up to 3 days.