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Wed, July 17

Fruit salsas sweeten summer barbecue season

Here are some accompaniments to enjoy the many flavors of summer. I have included a variety of fruit. Fruit salsas are pretty much limited by your own imagination or personal tastes. Many can be used with chicken, fish, Mexican dishes or just scoop with a chip. You can adjust the heat by using less of the peppers or if you like it hot add more or use a hotter variety. Ingredients should be left chunky to enjoy each flavor. Blending can make it mushy.


2 cups chopped, peeled fresh peaches

1/4 cup chopped sweet onion

3 tbsp. lime juice

2-3 tbsp. finely chopped, seeded fresh jalapeno

peppers (remember gloves and wash hands after chopping)

1 clove garlic, minced

1 tbsp. snipped fresh cilantro

1/2 tsp. sugar

In medium bowl, stir peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill 1-2 hours. Makes 2 cups.


1 1/2 cup coarsely chopped papaya or mango

1/2 cup coarsely chopped plum tomato 2 tbsp. each sliced green onion and fresh lime juice

1 tbsp. chopped parsley

1 tbsp. honey

2 jalapeno peppers, seeded, finely chopped

In medium bowl combine all ingredients and mix gently. Cover and refrigerate to prepare ahead.

NOTE: To change this recipe, you can add 3/4 cup diced cucumber and/or cilantro for the parsley. Here is where the personal preference comes in. Some of these can be tasty by adding a dash of ground cumin. Experiment and see what you like.


8 servings

If you have time this needs to be grilled ahead and cooled, but gives a nice char to add flavor.

1 medium fresh pineapple, peeled, grilled first, then diced (see directions)

2 fresh medium Anaheim chile peppers, diced

2 large or three medium plum, ripe tomatoes, diced

2 cloves garlic, minced

1 lime, juiced

Dash salt

Peel pineapple and cut into 1/4 inch discs. Grill and cool. Dice pineapple and add tomatoes, chilies, garlic, lime juice and pinch of salt. Mix well and taste, adjust to your taste.

NOTE: Not only do all of these taste good they are each giving you a healthy dose of antioxidants for health benefits.


1 cup diced watermelon (seeds removed)

1/4 cup diced strawberries

1/4 cup diced red onion

2 tbsp. each diced seeded jalapeno chili and finely chopped fresh mint

2 tbsp. olive oil

1 tbsp. each lime juice and sugar

Gently stir together all ingredients in bowl. Let stand to blend flavors, about 1 hour.

4 servings.


2 large navel or 3-4 blood or Valencia oranges

1/2 cup diced onion

1 1/2 tbsp. chopped Anaheim chili pepper

2 tbsp. cilantro leaves

1/4 tsp. ground cumin

Peel the oranges and cut into 1/4 dice, removing any seeds as you go. In a bowl, mix together the oranges, onion, chili pepper, cilantro and cumin. Serve right away or cover and use within one day.

NOTE: For use other times of the year use fresh grapefruit, best with ruby red, which gives a less sweet, more "dry" version. Good with pork. Two small grapefruit equal 2 large navel oranges.

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