Stone-Fruit Salsa 2.000

Deb Lindsey for The Washington Post

$10 Picnic for Two Jul 2, 2008

This unique salsa makes the most of seasonal produce that is at its peak flavor and can often be found at sale prices. It is best to use medium-ripe fruit that is juicy but can easily be diced into uniform small pieces.

The salsa can be made up to 2 days in advance but is best enjoyed the day it is prepared, served chilled. Try it with toasted tortilla chips.

Servings: 2
  • 1 medium peach, pitted but not peeled
  • 1 medium nectarine, pitted but not peeled
  • 1/4 cup chopped red onion
  • Juice and finely grated zest of 1 large lime (1/8 teaspoon zest and 2 teaspoons of juice)
  • Salt
  • Freshly ground black pepper

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Cut the peach, nectarine and onion into 1/4-inch dice; place in a medium bowl. Add the lime juice and zest, stirring to combine, then season with salt and pepper to taste. Chill until ready to serve.

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Recipe Source

From Molly Marino, a private chef in Potomac.

Tested by Belle Elving.

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