Today we’re going to talk peaches, juicy fresh peaches. Did you know that here in Dubai we get most of our summer fruit from Europe, and our winter fruit from the Southern Hemisphere*. For the first time since moving here 5 years ago I’ve found tasty peaches. I’m so excited! They’re South African and the only disappointment is that when you buy them, they’re hard. So I leave them next to a banana to ripen and a day later? They’re all ripe. What was I supposed to do with 8 ripe peaches?
I looked through some American blogs and found plenty of tasty peach recipes, but none of them were quite what I wanted. Peach cobbler, peach pie, peach crumble, peach crisp and peach ice cream. But none of them tempted me. Then I remembered an amazing peach salsa I had served with pork loin in peach country- Georgia. What I wanted to do was remake that food memory. I found a couple of different recipes and mixed ’em up. I am SUPER pleased with the results. My husband had this with eggs for breakfast this morning and his first reaction was ‘wow’.
* I do eat/cook local as far as possible, but living in the desert our produce is limited. Apologies to my British readers for whom peaches are totally, completely and utterly out of season right now.
Tastes-Good-With-Everything Peach Salsa
6 ripe peaches
3 medium tomatoes
1 red pepper
1/4 red onion
1 tbsp fresh mint finely chopped
1/4 tsp chili powder
1 tbsp muscavado brown sugar
salt and pepper to taste
Dice the peaches, tomato, onion and chilli as finely as possible. Mix together with the fresh chilli. Add in the juice of the lime, chilli, sugar and salt and pepper to taste.
Mix together and store in a sterilized jar. This tastes best after it’s had at least a couple of hours for the flavours to marinate.
Store in the fridge.