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


Preston Maring, MD