Tomato salsa is great. There is decent stuff available in jars year round, and in late summer I love making my own. But fruit salsas are special. Sure, some stores sell mango or pineapple variations, but they aren’t the same as pieces of fresh fruit, heaped on a chip or served alongside sausage or halloumi style cheese (check out my cherry basil salsa from last year).
We’ve been enjoying this summer immensely (hence the long pause between posts – sorry, my bad). The weather has been beautiful. No oppressive heat, no smog, no unending weeks with the drone of the air conditioning in the background. It’s been glorious. And coming from a person whose least favourite season is summer, that’s saying something.
As with any summer, we’ve been revelling in the abundance. We’ve hit many on-farm stands, picking up a wide variety of wonderful fruits. Strawberries, cherries, peaches, apricots, plums of various colours… My fridge is full right now.
This salsa is wonderful. The golden plums give it a slight tang, while the peaches add sweetness. Apricots would work just as well. I used pickled jalapenos because I didn’t have any fresh hot peppers, but feel free to play with what you like. Being uncooked, this salsa retains all of it’s vitamins and nutrients. The bitters may sound odd, but their unique flavour really balances everything. It’s best to use it up within a day or two.
Stone Fruit Salsa
4 golden plums
1 medium peach, slightly firm
2 tablespoons minced sweet onion
1 small clove of garlic, finely minced
1 tablespoon pickled jalapenos, minced, or minced fresh hot pepper, to taste
1 teaspoon white wine vinegar or lime juice
1 teaspoon agave or honey
a few dashes of bitters
pinch of salt
handful of chopped cilantro or parsley
Don’t bother peeling anything. Just dice the fruits up and toss them gently with the remaining ingredients. Let the flavours blend together in the fridge for a few hours before tasting to see if any adjustments are needed.