mixed stone fruit salsa

we are at the very peak of stone fruit season.  apricots have been around for a while, peaches are just now getting good and cherries are the sweetest they can be right this very second!  for these few weeks of the year we can see nectarines, pluots, and apriums next to white, yellow and doughnut peaches, alongside baskets of red and rainier cherries.  so i gather them up while i can!

i often think of baking them into tarts, pies or cakes, but i must admit i feel guilty cooking such beautiful, fresh fruit.  i’m usually tempted just to eat it as is – raw and unaltered – to preserve its subtle sweetness and soft juicy texture.  but i wanted to find a recipe that accented these qualities while making the fruit more portable and even more palatable.

since the ripening of stone fruit makes me think of summer, and they have a similar texture to tomatoes, i decided to turn the fruit into a salsa i could enjoy all summer long as harvests yield different varieties.  instead of fresh cilantro i used big fresh basil leaves, which are so sweet smelling i melt whenever in the vicinity.  these compliment the sweetness of the fruit quite nicely, and the presence of all the other classic ingredients – garlic, onion, and a little salt, oil and citrus juice – leaves no question that this is still a true salsa.

mixed stone fruit salsa
3 c chopped mixed stone fruit
1/2 c chopped red onion
2 cloves minced garlic
1 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp minced basil leaves
1 tsp kosher salt

you can pick whichever stone fruits you like, cherries, plums, pluots, peaches, apricots or apriums.  i just grabbed an assortment at the farmer’s market.

chop up all of the assorted stone fruit, removing any stems or pits, dicing everything up into small cubes.  mince the jalapeno (removing the stem, seeds an pulp first), onion, garlic and basil.  mix this all together with your lemon juice, olive oil and salt.  enjoy immediately or let sit in the fridge for about an hour to let the flavors meld together.

yields about 4 servings

Comments

12 Responses to “mixed stone fruit salsa”
  1. Lauren says:

    I never would have thought of using these fruits in a salsa! I might have to try this sometime this summer. Are you eating it with chips, or planning on putting it on something else?

  2. Sounds like the perfect way to use stone fruits! I’ve never tried fruit salsa before but it sounds incredibly yum and refreshing!

  3. AMAZING! Those photos are stunning, seriously cookbook worthy. And this salsa is the perfect summer dish, I think. I’ve never had anything quite like it, but I can imagine it is delicious.

  4. elle says:

    what do you mean by c? cups?

  5. Jess says:

    The only confusing part of the recipe is that you mention using a jalapeno pepper in the recipe, but you don’t list it with the ingredients at the very beginning…I’m going to try this recipe tomorrow and see what it’s like. It looks delicious!

  6. jule: ) says:

    Wooww I love these pictures of the food they are soo bright and vivid!!!! Just fab. If you have time check out my blog I just started it and I would really appreciate your support thanks :)

    <3 julie :)

  7. Mike says:

    I made this tonight to go with a roast pork loin. Great salsa. I added some small diced poblano pepper for just a hint of subtle heat. Worked really well.

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