Last week our CSA fruit share included a large box full of peaches and plums from the Western slope. They were ripe, juicy and delicious. After one day of eating them with every meal and not making a dent in the box, I realized I needed to get to work so this fruit wouldn’t spoil faster than what we could eat.
So I spent a little time in the kitchen. I made Peach & Plum Chutey, Peach & Plum Bourbon Barbecue Sauce, Peach and Plum Crisp and Peach Jam. And we still had peaches and plums. This fruit box was never-ending.
I was also cooking up some Beef Barbacoa in the crockpot for dinner, and realized we needed some salsa. Inspired by a few recent fruit salsa recipes (here and here) I attempted my own version. It’s a simple recipe and I used what I had on hand. It was fabulous with our barbacoa and equally delicious on my eggs the next morning.
- 2 large peaches, quartered and pits removed
- 2 small plums, halved and pits removed
- 1 jalapeño, seeded and finely diced
- 1 large tomato, seeded and diced
- 1/3 cup diced red onion
- 1/4 cup chopped cilantro
- Juice from 1/2 of a lime
- 1/2 teaspoon salt
- Heat grill to medium-high heat and lightly oil. Grill peaches and plums for about 2 minutes per side. Not enough to cook the fruit, but enough to get pretty grill marks. (If you are too hungry/tired/lazy, feel free to skip this step. It will still be tasty with raw fruit.)
- Remove from heat and set aside.
- In a medium bowl, combine the remaining ingredients.
- When cool, dice the peaches and plums and add to the rest of the ingredients.
- Toss well and allow to sit for 15-30 minutes for the flavors to blend before enjoying.
You could easily adapt this to use any stone fruit, like nectarines or apricots. And definitely add another jalapeño if you can stand it. Enjoy!