Me: Do you like it?
Him: It’s weird. I don’t like peaches but this doesn’t really taste like a peach. Maybe I don’t know what peaches taste like. This is hot. And sweet.
Me: So you like it.
Him: It’s weird. My mouth is confused. I think I need something to drink.
Me: [Off to fetch Him a Dr. Pepper]
Fruit isn’t just fruit anymore. Growing up, fruit was eaten at breakfast in cereal, baked into dessert, or canned into jellies, jams, or preserves. (Man, what I wouldn’t trade for some fresh-picked blackberries-turned-cobbler right now!)
Today, fruit is goes on the grill before holding a scoop of ice cream for a smoky addition to an otherwise ordinary dessert. It tops grilled meats in colorful salsas and wonderful sauces. Fruits go into the food processor and freezer for sorbets. Fruit also goes great with spicy peppers, whether it be in ice cream or fresh, summery salsas.
I received my copy of Salsavino, by Chuck Cardamon, from Bakespace. It’s chock-full of fresh salsa recipes and wine pairings that have me very excited. I will be dicing up every fresh piece of produce in my house for fresh, new takes on salsa – so watch your hands
Peach-o de Gallo
Classic pico de gallo gets a fun, fresh face lift with peaches!
- 1 peach, pit removed and chopped
- 1 jalapeno, seeded and chopped
- 1/4 cup onion, chopped (red is best)
- 2 Tbsp cilantro, chopped
- pinch of salt
- squeeze of lemon juice
- Toss all ingredients in a bowl and let sit at room temperature for 30 minutes. /li>
- Stir again before serving.
Yields: ~3/4 cups
Estimated time: 35 minutes
If the though of peaches in salsa scares you, you can always go for a more authentic Pico de Gallo.