Mango Salsa

Chop the red onions small. Don’t worry about cilantro stems; you can throw them in. Roll the limes hard to release the juice. Sea salt if you have it.

And yet.

If you hold that impossible plumpness in your hand,
if you tickle that leathery peel with a paring knife and
press firmly with your thumbs — oh, don’t let up!

There are worlds in here.
There’s golden fire, a moon and a sunset both, a dusky pasture, a sweet sweet rain.
There’s a farmer in a hat, loading his cart for the walk to a town you will never see.

You’ll take one quick taste, but next you’re swooped low over the bowl.
The pieces slip, make a run for it, but you’re faster,
and soon you’re gnawing the stones, the skins. Another. There must be another.

Forgive us.

Jane Ward is a poet, healthcare communications worker, and sometime adjunct writing professor who is delighted to be included in this important issue. Jane has been published once before in Green Briar Review. She holds an MPhil in Irish Literature from Trinity College, Dublin and lives in Northwest New Jersey with her husband. They have four children. She can be found on instagram at janesays6.

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