Fruits and Veggies - Fresh Canned Frozen

Sassy Salsa Peaches

Sassy Salsa Peaches

Adapted from Cooking Light, July 2007
From the Strive for Five at School! Resources

Servings: 8
Portion: 1/4 cup (50 mL)
Cost per serving: $0.33

4 large firm-fleshed fresh peaches
1/2 red pepper, finely chopped
2 tbsp (30 mL) green onion, chopped
1 tbsp (15 mL) parsley, chopped
2 tsp (10 mL) white granulated sugar
2 tsp (10 mL) lime juice

1 Remove the skin from the peaches, following the instructions below.
2 Dice the peaches into uniform pieces.
3 Combine the remaining ingredients with the diced peaches.
4 Store in a large covered bowl until serving.

Removing the skin:
Cut a small slit in the upper portion of each peach skin. Place the peaches in a heat-safe bowl. Pour boiling water over the peaches to cover. Leave the peaches in the boiling water for 30 seconds. Remove the peaches with a slotted spoon and put them into cold water to stop the cooking process. Remove the peaches from the cold water and, using a small paring knife, pull the skin off. Begin at the top of the peach and pull downward. This colourful mixture has eye appeal and flavour and is rich in antioxidants. It goes well on top of a lean hamburger or chicken strip or as a side dish with grains or beans. This recipe also works well with canned peaches. Select canned peaches in their natural juice with no sugar added.

Did You Know?


  • come from the rose family. They are related to nectarines, plums, and other fruits that have a pit (stone) in their middle.
  • must be picked ONLY after they are ripe. If picked too soon, they will stay hard and not ripen correctly.
  • can vary in colour. Their skin can range from green to dark red and the flesh from white to yellow with red stains.