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If you’ve never thrown some fruit onto your barbecue grill, you’re in for a treat when you try it! Grilling caramelizes the natural sugars in the fruit, adding an extra layer of flavor. This salsa utilizes this trick, and it makes for a truly memorable combination of flavors and textures. Grab your chips and get dipping! 

Serves 6 

  • 2 peaches, halved
  • 2 plums, halved
  • 2 nectarines, halved
  • 2 apricots, halved
  • 3 shallots, minced
  • 1 jalapeסo, minced
  • 1 red bell pepper, finely diced
  • 2 Tbsp olive oil
  • juice of 1 lime
  • kosher salt, to taste
  • tortilla chips, for serving (optional)

Grill peaches, plums, nectarines, and apricots for 3–4 minutes over high heat, until they start blackening. Set aside. Once they’ve cooled, finely dice all fruit and place in a bowl. Add shallots, jalapeסo, red pepper, oil, and lime juice. Add salt to taste. Serve immediately.

(Originally featured in FamilyTable, Issue 650)

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