Last Sunday, the OFL team had a great time passing out samples and talking to you all about our program Whole Foods in Redmond. We modified the recipe for Mango Salsa that comes from our Eating Right curriculum, using summer stone fruits instead of mangos to make a more seasonal treat. We decided to try it out with a mix of yellow and white nectarines, along with a couple of black apricots. When you try this at home, just be creative and use whatever fruits look most juicy and delicious.
Summer Fruit Salsa
About 5-6 ripe nectarines/peaches or 8-10 apricots or plums (or a mix)
1 small cucumber
2 medium green onions
1 medium jalapeno pepper
2 medium limes
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 cup fresh cilantro (optional)
1. Rinse fruits and vegetables
2. Cut fruit from the pit and dice into small cubes
3. Slice cucumbers in half and scoop out the seeds. Dice into small cubes.
4. Finely chop green onions
5. Remove seeds from and dice jalapeno
7. Cut limes in half and squeeze juice into a small bowl.
8. Combine chopped ingredients into a large bowl. Add lime juice, salt, and cayenne. If using, add rinsed chopped cilantro to the salsa.
9. Mix well and refrigerate for at least one hour before serving, to allow flavors to blend.
10. Serve with tortilla chips, as a topping for fresh fish, pork, black bean soup or tacos.