Stone-Fruit Salsa

The Washington Post, July 2, 2008

• • Course: Condiment
• • Features: Fast

Summary:

This unique salsa makes the most of seasonal produce that is at its peak flavor and can often be found at sale prices. It is best to use medium-ripe fruit that is juicy but can easily be diced into uniform small pieces.

The salsa can be made up to 2 days in advance but is best enjoyed the day it is prepared, served chilled. Try it with toasted tortilla chips.

2 servings

Ingredients:

• • 1 medium peach, pitted but not peeled
• • 1 medium nectarine, pitted but not peeled
• • 1/4 cup chopped red onion
• • Juice and finely grated zest of 1 large lime (1/8 teaspoon zest and 2 teaspoons of juice)
• • Salt
• • Freshly ground black pepper

Directions:

Cut the peach, nectarine and onion into 1/4-inch dice; place in a medium bowl. Add the lime juice and zest, stirring to combine, then season with salt and pepper to taste. Chill until ready to serve.

Recipe Source:

From Molly Marino, a private chef in Potomac.

56 calories, n/a fat, n/a saturated fat, n/a cholesterol, 140mg sodium, 14g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.