By Grocery List Plus Editorial Staff | Published on June 11, 2026

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Stone Fruit Salsa

Serves 3

23 cal · 45 min

Stone Fruit Salsa

Recipe GLPRed695909cc8072

4.0(1)
Sauce & Condiment
45 min
23 cal
Servings: 3
No-Cook
SNAP eligible

A vibrant and refreshing salsa featuring diced stone fruits combined with jalapeño, red onion, cilantro, and a squeeze of fresh lime juice. This colorful condiment brings bright, sweet-spicy flavors perfect for serving alongside grilled proteins, with tortilla chips, or as a topping for fish or poultry.

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Ingredients

1 lb mixed stone fruit (peaches, plums, nectarines, apricots), pitted and diced

1-2 small jalapeños, seeds and membranes removed, minced

¼ cup red onion, minced

2-3 tablespoons fresh cilantro, minced

1 Juice from 1 fresh lime

1-2 teaspoons raw honey (optional)

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

  1. Wash the stone fruit and carefully pit each piece by cutting around the center lengthwise, twisting gently to separate the halves, and removing the pit. Dice the fruit into ½-inch cubes and place in a large mixing bowl.

  2. Add the minced jalapeño, minced red onion, and fresh cilantro to the bowl with the diced stone fruit.

  3. Squeeze the fresh lime juice over the fruit mixture and drizzle with honey if desired.

  4. Sprinkle the sea salt and black pepper evenly over the salsa.

  5. Gently stir all ingredients until well combined, being careful not to crush the fruit. Taste and adjust seasoning as needed.

  6. Transfer the salsa to a serving bowl or storage container and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Comments

Grocery List Plus Editorial Staff4

This salsa requires only ingredients available at any major Charlotte chain—peaches, plums, or nectarines are standard at Harris Teeter and Kroger year-round, though peak stone fruit season (May through September) will cut the per-serving cost from roughly $2.50 to under $2. The stated 45 minutes is honest for someone new to the knife work, but experienced cooks will finish in 20 minutes; it's a raw, no-cook dish so there's no actual cooking time. It reheats poorly and is best served same-night, which limits leftovers appeal for weeknight planning, and three servings is a small yield for a family without doubling the recipe.

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