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Food Factor: Peach Salsa

By Natasha Haynes, MSU Extension Service

When we think of salsa, we automatically think of the savory version made with tomatoes. Fruit salsas are fabulous and can add even more dimension to the flavors of your dishes.

This salsa is made with peaches, which makes it a sweet topping for chicken or pork.

If you don’t have fresh peaches or are short on time, you can use canned peaches. We used one 15-ounce can, which was equivalent to about 2 cups.

Peach Salsa


2 cups peeled and chopped peaches

3/4 cup chopped red bell pepper

1/4 cup seeded, chopped cucumber

1/4 cup sliced green onion

2 tablespoons honey

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

Combine all ingredients and cover. Refrigerate for several hours, stirring occasionally.


  • To peel fresh peaches: drop peach into a pot of boiling water for 10-20 seconds or until the skin splits. Remove peaches and place immediately in an ice water bath to stop the cooking process. Use a paring knife to peel skin.

  • This salsa is also great with other fruit! We love swapping the peaches for mangoes.

Fruit salsas are also great with fish! Here’s one of our previous blog posts with a great fish taco recipe that features a different version of peach salsa.

Thanks to University of Georgia Extension for this recipe!

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