Early season peach salsa

Contributed by Preston Maring, MD

Early season peach salsa

The Lone Oak Ranch from Reedley, California has offered year around seasonal fruit, almonds, cherries, grapes, and raisins at our hospital farmers' market now for over 6 years. It is always a special treat when their peaches and nectarines first show up.

I had a yellow and white peach from the most recent market which became the foundation for an excellent salsa modified from a recipe I saw in the San Francisco Chronicle. It tasted great over some leftover roasted chicken on a bed of garden lettuces dressed with a little lemon vinaigrette.

Could go well with chicken, fish, or pork.


  • 2 peaches, not too ripe, diced
  • 1/2 cup diced jicama
  • 3 tablespoons finely diced red onion
  • About 3/4 inch of the end of a jalapeño, finely minced
  • 1 clove garlic, minced
  • 8 cherry or grape tomatoes, diced
  • 1/4 cup finely chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste
  • Few pinches smoky paprika or to taste


  1. Gently toss everything together in a bowl.
  2. Taste and add more of whatever you think it needs.

Nutrition information (per serving)

  • Serving size: 1/4 of recipe
  • Calories: 49
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 100 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 3 g
  • Protein: 1 g