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.
- 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.
DID YOU KNOW? 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.