Early season peach salsa

Contributed by Preston Maring, MD

Early season peach salsa
The Lone Oak Ranch from Reedley, CA has offered year around seasonal fruit, almonds, cherries, grapes, and raisins at our hosptial 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 Tbsp finely diced red onion
  • About 3/4 inch of the end of a jalapeno, finely minced
  • 1 clove garlic, minced
  • 8 cherry or grape tomatoes, diced
  • 1/4 cup finely chopped fresh cilantro
  • Juice of one lime
  • Salt to taste
  • Few pinches smoky paprika or to taste


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

Nutrition information (per serving)

  • (1/4 recipe)
  • Calories: 49
  • Fat: 0 gm
  • Saturated fat: 0 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 12 gm
  • Fiber: 3 gm
  • Sodium: 100 mg
  • Protein: 1 gm