I develop favorites. Some last longer than others. Like Aretha Franklin has brought tears to my eyes with her music almost my whole life. A new favorite that may also last a long time is Eating Well magazine as a source for good healthy food ideas. There are other great peach recipes there to continue my Suncrest peach series.
A birthday party was held recently for Mas Masumoto’s Suncrest peaches. I learned that his peach trees are forty years old while most other peach trees are sacrificed after 15 years or so. Organically farmed with care, his trees are amazing. Try this wonderful grilled peach salsa. The recipe, which I modified to fit what I had in the house, uses the salsa over pecan-crusted turkey tenderloins, but it can be used over regular grilled chicken breasts or fish. It’s easy and festive.
Grilled Peach Salsa
4 servings, about ¾ cup each
1 ¼ pounds ripe peaches, halved and pitted (2 Suncrest, 3-4 other kinds)
1 teaspoon canola oil
2 Tablespoons finely chopped red onion
1 small jalapeno, seeded and finely chopped
Zest and juice of one lime (if you don’t own a good zester, you can use the fine grates on a box grater being careful not to zest your knuckles)
¼ to ½ cup chopped cilantro
2-3 Tablespoons chopped fresh mint
Brush the cut sides of the peaches with the oil. Grill them over medium heat for 3-5 minutes or until they just begin to brown. I grilled mine with the lid down so the peaches cooked through a bit. Chop them into 1/4” pieces and toss with the other ingredients. This one is really worth making.
Nutrition Information Per Serving:
Calories: 76
Fat: 2 gm
Saturated fat: 0 gm
Trans fat: 0 gm
Cholesterol: 10 mg
Carbohydrate: 16 gm
Fiber: 2 gm
Sodium: 2 mg
Protein: 1 gm
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I wonder if you can make this recipe with plums??, And is there any non-summer fruit you can use, so we can make this salsa in November? Any reply accepted, Thanks, Meg
Note:Maybe you can experiment and let us all know what you learn??? Dr. M
I did this with apricots (we had a tree loaded!). Works best with ones not fully ripe (like what you usually get at the store, or in our case, the ones thinned from the tree). For peppers I used roasted poblano and a bit of dried red chile. In place of mint I used our own parsley. Very nice, Thank You!
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Note: Your version of this recipe sounds fabulous. Thanks for sharing and for picking up the typo as noted above. Dr. M
Dr. Maring, The peach is already a work of art. You elevate salsa to an art form! Thank you! Best, Noonie
I made this dish and was thoroughly impressed. Thank you Dr. Maring for showing us how to cook healthy!