Serves 6 to 8


Try the salsa with grilled seafoods and poultry, or over rice noodles. Chile could be added to taste. Is best eaten within several hours of preparation. Use organic ingredients if at all possible.

  • Juice of one lime
  • 1/2 teaspoon minced garlic
  • 1/4 to 1/2 cup finely diced red onion
  • 1 Red Fresno and 1 Hot Yellow minced chile (seeds removed)
  • 1 to 2 teaspoons sugar
  • 1/2 ripe sweet honeydew melon, cubed into bite-sized pieces
  • 4 small, ripe peaches, peeled and cubed into bite-sized pieces
  • Salt and freshly ground black pepper
  • 1/3 cup minced fresh coriander, or coriander and mint combined


In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes, then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant) to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving.

Copyright 1997 Lynne Rossetto Kasper, all rights reserved.