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