Delicious Peach Cherry Salsa

Growing up, I thought salsa only came in one variety – the tomato-based kind you get at Mexican restaurants. My mom would buy it in jars, and that’s what we knew salsa to be. The first time I tried a fruit salsa at a friend’s barbecue, it opened up a whole new world of possibilities.

That’s how this peach cherry salsa came to be. While traditional tomato salsa will always have its place, there’s something special about the sweet-meets-spicy combination of summer fruits with a kick of jalapeño. It’s the kind of recipe that makes people ask “What’s in this?” at every cookout, and I love that moment of surprise when I tell them.

What Kind of Peaches Should I Use?

For salsa, you’ll want to use fresh peaches that are ripe but still firm enough to dice – if they’re too soft, you’ll end up with mushy salsa. Yellow peaches are the classic choice and tend to have the perfect balance of sweet and tangy flavors, though white peaches can work too if that’s what you have on hand. When shopping, look for peaches that give slightly when pressed and have a sweet fragrance at the stem end. It’s best to avoid hard, unripe peaches since they won’t have much flavor, and you’ll want to skip any that are bruised or extremely soft. Just remember to peel your peaches first – the fuzzy skin can add an unwanted texture to your fresh salsa.

Options for Substitutions

This fruity salsa recipe is pretty flexible and you can make several swaps depending on what’s in your kitchen:

• Peaches: If peaches aren’t in season, you can use nectarines, mangoes, or even canned peaches (just drain them well). Each will give a slightly different sweetness level, but they all work great.
• Cherries: No fresh cherries? Try using strawberries or plums instead. If using frozen cherries, make sure to thaw and drain them completely to avoid making the salsa too watery.
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh mint or parsley can work – just use a bit less as they can be stronger in flavor.
• Jalapeño: You can swap jalapeño with serrano pepper for more heat, or bell pepper for a milder version. If you don’t have fresh peppers, a pinch of cayenne or red pepper flakes will do.
• Red onion: White onion or shallots make good substitutes. Green onions work too, just use about 3-4 of them.
• Lime juice: Lemon juice works just as well here. For the zest, you can use lemon zest or skip it if you don’t have any citrus.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fruit salsa is using overripe peaches and cherries, which can make your salsa too mushy and sweet – choose firm, just-ripe fruit that will hold its shape when diced. A common mistake is not removing all the peach skin, which can create unwanted texture in your salsa, so make sure to blanch the peaches in hot water for 30 seconds first, making the skin easy to peel off. When it comes to the jalapeño, don’t forget to taste test it before adding the full amount, as their heat levels can vary significantly – you can always add more, but you can’t take it away once it’s mixed in. For the best flavor development, let your salsa rest in the fridge for at least 30 minutes before serving, allowing the lime juice to mellow the raw onion and garlic while helping all the flavors blend together.

What to Serve With Peach Cherry Salsa?

This sweet and spicy fruit salsa is perfect for summer snacking and pairs wonderfully with crispy tortilla chips or as a topping for grilled proteins. Try spooning it over grilled chicken breasts, fish tacos, or even pork chops – the fruity flavors really shine against smoky grilled meats. For a casual party spread, serve this salsa alongside guacamole and traditional tomato salsa with a big bowl of chips, or use it to top some fresh fish ceviche. The combination of sweet peaches and cherries with the kick from jalapeño makes this salsa a great partner for anything from the grill or even just as a colorful addition to your appetizer table.

Storage Instructions

Keep Fresh: This fruity salsa stays fresh in an airtight container in the fridge for up to 3 days. The lime juice helps preserve the fruits’ color and keeps everything tasting great. Just give it a quick stir before serving since some liquid might settle at the bottom.

Make Ahead: You can prep this salsa a few hours before serving – in fact, I think it tastes even better after the flavors have had some time to mingle! Just keep it covered in the fridge until you’re ready to serve.

Serving Tip: If you’ve had the salsa in the fridge, let it sit at room temperature for about 15 minutes before serving. The flavors come through better when it’s not super cold, and you’ll get the best taste from your peaches and cherries.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	15-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 35-40 g

Ingredients

• 1 1/2 limes (juiced, plus zest from 1 lime for brightness)
• 1 cup cherries (halved and pitted)
• salt, to taste (I use sea salt)
• 1 large handful cilantro (fresh, finely chopped)
• 2 garlic cloves (minced)
• 2 peaches (diced into 1/2-inch pieces)
• 1 jalapeño pepper (chopped, seeds removed for less heat)
• 1/2 small red onion (finely diced)

Step 1: Prepare All Ingredients (Mise en Place)

• 2 garlic cloves, minced
• 2 peaches, diced into 1/2-inch pieces
• 1 cup cherries, halved and pitted
• 1 large handful cilantro, finely chopped
• 1 jalapeño pepper, seeded and chopped
• 1/2 small red onion, finely diced
• 1 1/2 limes, juiced

Mince the garlic cloves and set aside.

Dice the peaches into 1/2-inch pieces and place in a large mixing bowl.

Halve and pit the cherries, then add them to the bowl with the peaches.

Finely chop the cilantro and set aside.

Remove the seeds from the jalapeño pepper (this controls the heat level) and chop it finely.

Finely dice the red onion and set aside.

Juice the limes and zest one lime, keeping both separate.

I like to prepare all my ingredients before mixing because the juices from the fruit will start breaking down the texture if they sit too long—this way you have complete control over the final consistency.

Step 2: Combine and Season the Salsa

• minced garlic from Step 1
• cilantro from Step 1
• jalapeño from Step 1
• red onion from Step 1
• lime juice and zest from Step 1
• salt, to taste

Add the minced garlic, chopped cilantro, jalapeño, and diced red onion to the bowl with the peaches and cherries.

Pour in the lime juice and sprinkle the lime zest over the mixture.

Add salt to taste, starting with a pinch and adjusting as needed—I find that sea salt brings out the bright fruit flavors better than table salt.

Gently fold everything together with a spoon or spatula, being careful not to crush the fruit pieces.

The mixture should come together naturally with the fruit juices creating a light, fresh base.

Step 3: Chill and Serve

Transfer the salsa to the refrigerator for at least 15 minutes to allow the flavors to meld together and the salsa to chill.

This resting time lets the lime juice gently marinate the fruit and herbs, creating a more cohesive flavor profile.

Stir gently before serving to redistribute the juices, and taste again for seasoning adjustments if needed.