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Recipe: Stone-Fruit Salsa

​You can use any combination of the recommended fruits in this sweet, tangy salsa. Or feel free to swap in chopped melon for a different kind of flavor. Keep the salsa sweet if you're planning to serve it with yogurt or waffles, or add the jalapeños if you want to make it a little spicy for topping tacos or scooping up with whole-grain chips. Both ways are tasty. 

Hands-on Time: 20 minutes

Total Time: 20 minutes

Makes: 6 servings

Kitchen Gear:  

  • Cutting board

  • Sharp knife (adult needed)

  • Measuring spoons

  • Grater or citrus zester 

  • Large mixing bowl

  • Large spoon 

Ingredients:

  • 3 cups pitted, chopped stone fruit (about 6–8 peaches, nectarines, plums, or apricots or 1 pound cherries)

  • 2 tablespoons chopped fresh mint leaves

  • Juice and grated zest of 1 lime

  • Pinch of salt

Instructions:

  1. Put the fruit, mint, lime juice and zest, and salt in the bowl and stir together.

  2. Serve right away, or cover and refrigerate up to overnight. 

Notes:

Did you know? The other name for stone fruit is drupe. These fruits are in the same botanical family as almonds—which is why if you break open the pit of a stone fruit, you'll see a kernel that looks and smells like an almond. 

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Last Updated
11/11/2016
Source
ChopChop Magazine, a nonprofit quarterly magazine about cooking for families. Photography by Carl Tremblay.
The information contained on this Web site should not be used as a substitute for the medical care and advice of your pediatrician. There may be variations in treatment that your pediatrician may recommend based on individual facts and circumstances.
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