3-4 pluots, pitted and diced
2 nectarines or peaches, pitted and diced
1 medium red onion, chopped
½-1 jalapeño pepper, finely chopped
¼ cup chopped cilantro
- juice of 1 lime
- kosher salt, to taste
In medium bowl, combine all ingredients. Serve with tortilla chips or over grilled fish. May be made a day ahead.
Recipe courtesy of Kingsburg Orchards.
How to Make: Fruit Salsa