Peach Fruit Salsa Recipe
Good fresh peach fruit salsa is a heavenly treat. Capt'n Salsa likes them in homemade peach ice cream and good old fashioned peach cobbler.
Geez did I mention Peach Salsa? I scrounged up some facts about the peach for you just in case you didn't already know.
The peach is a tree, Prunus persica, and the juicy fruit that it bears, which has a single large seed encased in hard wood (called the pit or stone), yellow or whitish flesh, a delicate aroma, and a velvety skin. Peaches, along with cherries, plums and apricots, are stone fruits
Cultivated peaches are divided into freestone and clingstone varieties, depending on whether the flesh sticks to the pit; both kinds can be any color.
Peaches with white flesh typically are very sweet with little acid flavor, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness. Both colors often have some red on their skin.
Low-acid white-fleshed peaches are the most popular kinds inChina, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed kinds. Source Wikipedia, the free encyclopedia.
Well, enough of the educatin' let's get down to some serious eatin'
Fresh Peach Fruit Salsa
5 ripe, sweet peaches, peeled and chopped
½ teaspoon of fresh ginger, minced
¼ cup green onions, finely chopped
1 ½ tablespoons sugar
½ teaspoon dry mustard
1 ½ tablespoons fresh Lime Juice
Pinch of salt to taste
Pinch of white ground pepper
1 tablespoon fresh mint, finely chopped