Fresh Peach, Mango and Nectarine Salsa Recipe is perfect for chips or as a topping on chicken or fish.
I hope everyone had a great weekend and those teachers and children that went back to school last week are recovered and ready to start another week.
Fresh Peach, Mango and Nectarine Salsa
We had a relaxing weekend trying to enjoy the end of summer. It is still in the 80-90 degree range in Chicago so summer is still in full swing! I feel like I have to spend as much time as I can outside to really soak it up before the long winter comes!
Speaking of summer one of my many favorite things about summer is the fruit. I love fruit. As a matter of fact I keep about 4-5 pieces of fruit at my desk at work on any given day. Just the other day someone walked by my desk and was laughing at how many pieces of fruit there were. Yes, I might be that weird girl that keeps a ton of fruit on her desk but it’s a healthy snack and it’s the best time of year for the fruit I love! On a side note I notice that when I am pregnant I crave even more fruit than usual.
I snack on it all day and just love to use it in recipes. Fruit salsas are an easy way to use summer fruit that might be ripening fast or has been sitting on your counter for a week staring at your. I love pairing new fruits together and see how the flavors mix together. This Peach, Mango and Nectarine Salsa is an easy thing to whip up as a snack, appetizer or to put on fish or chicken. Peaches this time of year are beyond delicious and when you match that up with nectarines and mangoes it takes it to a whole new level.
I added tomatoes and jalapenos from my garden, a little bit of red onion and about ½ of a lime. The night I made this Fresh Peach, Mango and Nectarine Salsa, I ended up eating over half the bowl myself—oops! I blame the baby. 😉Print
A fresh sweet fruit salsa that goes great with chips as an appetizer or on a meal like fish or chicken.
- 1 peeled peach, diced
- 1 peeled nectarine, diced
- 1 peeled mango, diced
- 2 medium tomatoes, seeds removed, diced
- 2 jalapenos, seeds removed, chopped (optional)
- 1/4 red onion, finely chopped
- 1/2 lime, juiced
- Salt to taste
- In a large bowl combine first six ingredients and mix.
- Add lime juice and stir.
- Add salt to taste. Cover and refrigerate until ready to serve. Serve with chips or on fish or chicken.
Check out other delicious summer salsas:
Avocado, Black Bean and Red Pepper Salsa from The Lemon Bowl
Blueberry, Strawberry and Jicama Salsa from Two Peas and Their Pod
Four Pepper and Corn Salsa from Sarcastic Cooking
Crisp Cucumber Salsa from What’s Megan Making