Stone-Fruit Salsa


You can use any combination of the recommended fruits in this sweet, tangy salsa. Or feel free to swap in chopped melon for a different kind of flavor. Keep the salsa sweet if you’re planning to serve it with yogurt or waffles, or add the jalapeños if you want to make it a little spicy for topping tacos or scooping up with whole-grain chips. Both ways are tasty.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Grater or citrus zester 
  • Large mixing bowl
  • Large spoon



  • 3 cups pitted, chopped stone fruit (about 6–8 peaches, nectarines, plums, or apricots or 1 pound cherries)
  • 2 tablespoons chopped fresh mint leaves
  • Juice and grated zest of 1 lime
  • pinch salt



  • Put all the ingredients in the bowl and stir together.
  • Serve right away, or cover and refrigerate up to overnight. 



The other name for stone fruit is drupe. These fruits are in the same botanical family as almonds — which is why if you break open the pit of a stone fruit, you’ll see a kernel that looks and smells like an almond. 

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