The Summer Recipe You Should Make ASAP

The Summer Recipe You Should Make ASAP

I admit that I am a fair weather Greenmarket shopper. Each year I sit out December-April, then head back in May for the promise of asparagus and, eventually strawberries. By summer I am a farmer’s market fanatic. I love seeing how the market’s offerings change week by week, with strawberries disappearing in late June (boo) about the same time peaches make their appearance (yay). Blueberries and zucchini arrive, then corn, and finally in August tomatoes and bell peppers.

But for me peaches are queen. Ask me my favorite fruit, and I’ll say a juicy, fragrant peach. The best peaches are only around for about six weeks, just a fraction of the year, so I buy many and eat them any which way I can. One of my favorite preparations is this gorgeous peach salsa.

Fruit salsas are a staple at our house all year ’round. I love how they can add a punch of acid and sweet to a savory dish; I’ve found this sweet/savory combination especially appealing to kids. In fact, I included a recipe for Tropical Pork Tenderloin with a mango and red pepper salsa in Real Baby Food.

But in the summer it’s all about peaches. Last weekend I prepared this salsa at a book signing/demo at the Grand Army Plaza Greenmarket.


In action at the Grand Army Plaza Greenmarket

It’s Brooklyn’s largest Greenmarket, and our regular Saturday stop for many years. It was such a pleasure, so much fun to cook there and chat with people who stopped by for a sample. And I have to say, the salsa was a hit. Sure, I’ll take some credit — the recipe is well-balanced with some heat, some acid, and some salt. But, the truth is I probably could have just cut up plain old peaches to wide acclaim. They are summer perfection, and this salsa is a delicious way to eat them even more often.

Peach Salsa

Choose ripe, but not squishy, peaches (or nectarines) for this fresh take on salsa. Serve it with chips, over grilled chicken, salmon, or my favorite, pork chops.


3 medium peaches, chopped into small pieces

1 jalapeno pepper (or to taste), finely chopped

2 scallions, chopped

2 tablespoons sliced mint

Juice of half a lime lime

¼ teaspoon kosher salt

Freshly ground pepper to taste

  1. Gently combine all of the ingredients in a medium-sized bowl. Taste for seasoning, adding more salt, pepper, and/or lime juice if necessary.

Serves 4


  • Use red onion in place of the scallion.
  • Substitute basil or cilantro for the mint.
  • Use a tomato in place of one of the peaches.


Jenna Helwig