stone fruit recipe

Cherries, peaches, nectarines, mangos, apricots, plums

DID YOU KNOW?

Red fruits and veggies can improve your memory and give you a healthy heart.
Orange and yellow fruits and veggies give you sharp vision, a healthy heart, and strength to fight off colds and illness.
All colors can lower risk for some cancers!

frUIT SALSA

This recipe works great with pineapple and stone fruits, especially Colorado peaches.
If stone fruits aren’t in season or available, use canned peaches or pineapple packed in juice. Drain before using.

Ingredients

• 2 cups diced fruit

• 1 small cucumber

• 2 medium green onions

• 1 medium jalapeño pepper

• 2 medium limes

• 1 teaspoon salt

• Pinch of cayenne pepper (optional)

• 1 medium bell pepper (optional)

• ½ cup fresh cilantro

Serves: 6 (½ cup per serving)

Instructions

1. Rinse all produce items.

2. If using canned fruit, drain and rinse.

3. Cut cucumber in half lengthwise and remove seeds.

4. If using bell pepper, cut in half lengthwise and remove stems and seeds.

5. Dice cucumber and, if using, bell pepper. Finely chop green onions.

6. Cut jalapeño pepper in half lengthwise and remove seeds.

7. Cut limes in half and squeeze juice from each into a medium bowl. Discard seeds.

8. Add fruit, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl with juice.
   If using, add bell pepper and cilantro. Mix well.

9. Cover and refrigerate for at least one hour before serving.

Tips

During summer months, try substituting stone fruits in recipes that call for cooked or raw apples.

Smart Storage

Ripen at room temperature.
Refrigerate ripe fruit for up to 3 days.

FREEZE MORE, WASTE LESS

Stone fruits can maintain their quality when frozen up to 6 months.

To freeze stone fruits:

1. Rinse and pat dry.

2. Remove pits and cut into sixths for slices (for cherries and smaller fruit, just remove pits).

3. Place fruit in a single layer on a baking sheet and freeze.

4. Transfer frozen slices to a freezer-safe bag or airtight container.