Salsa is one of those recipes that almost seems silly to document because it is so simple, but maybe stone fruit doesn’t come to mind when whipping up a bowl of summer freshness. Either ripe or firm fruit works in salsa. For an alternative to cilantro, you can substitute mint, and you can use any stone fruit you like or a combination of different kinds. Serve with corn chips or on fish tacos.

Makes 1 1/2 cups.

Stone Fruit Salsa

Prep Time10 mins


  • 1 pound mixed stone fruit pitted and diced into small cubes
  • 1–2 small jalapeños deseeded and minced
  • 1/4 red onion minced
  • 1 clove garlic minced
  • 2–3 tablespoons cilantro or mint minced
  • Juice from 1 lime
  • 1–2 teaspoons honey optional
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt


  • Toss together stone fruit, jalapeños, red onion, garlic, and cilantro or mint in a bowl. Squeeze lime over the mixture and add honey, black pepper, and salt. Stir until well combined. Refrigerate until ready to serve.