Summer may officially be over but I am still seeing stone fruit at the market. So I’ll be making this Spicy Plum Salsa at least half a dozen more times before winter fully sets in.
What is stone fruit, you ask? Summertime fruit that has a pit (or “stone”) in the middle. Think plums, pluots, peaches, cherries, etc.
I’m all about fruit in the summer months. It’s the best time of year for produce, in my opinion. Juicy peaches, plump berries, sweet tomatoes, and my favorite summertime fruit of all: figs!
For this Spicy Plum Salsa I went with satsuma plums, diced english cucumber, jalapeño for a little kick, lime and mint for the freshness factor.
But if you’re discovering this recipe in the fall or winter months, don’t fret. It’s versatile enough to use all year long and I offer seasonal variations below.
If you are not a plum fan or if plums aren’t in season, you can sub other fruit.
In the summer months you can use any of these:
- apricots
- cantaloupe
- nectarines
- peaches
- plums
- pluots
- tomatoes (yes, tomatoes are a fruit!)
- watermelon
In the winter months go with:
- apple
- grapefruit
- oranges
- tangelos
And year round you can always find:
- avocado
- mango
- papaya
- pineapple
If fresh mint isn’t your jam, you can use fresh cilantro (bomb!), or even parsley.
As for what to do with and where to put this delish salsa, it’s a versatile as the ingredients can be.
You can add it to grilled anything ~ seafood, chicken or pork. Serve alongside rice or grain bowls, add to salads or top crostini. You can even use it as a chip dip.
However you use this Spicy Plum Salsa, if you make this recipe be sure to comment below or tag me on Instagram. I love to see what you come up with!
Like this recipe? You might also like…
Greek Yogurt Bowl with Roasted Fruit (vegan, GF)
Charred Corn Salsa (vegan, GF)
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servings
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- 2 plums, ripe but firm pitted and chopped (leave skin on)
- 1 seedless cucumber diced (peel optional, I partially peel aka “stripes”)
- 1 jalapeño diced (and remove seeds if you prefer mild vs spicy)
- 1 lime juiced
- 3-4 tbsp minced red onion
- 3-4 tbsp chopped fresh mint
- pinch of salt
Ingredients
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- in a small bowl mix all ingredients and add a generous pinch of fine salt (or to taste)
- serve right away or let marinate a few minutes, store any remaining salsa in the fridge in an airtight container for up to a few days
Original recipe created by Jerran Boyer
www.healthnutchefs.com