Knock your socks off stuff ...
Ingredients
—2 Tbsp lime juice 1 white peach 2 white nectarines 2 large or 4 regular sized red-fleshed plums 1 large outdoor tomato (I used a large black-red tomato off my plant) 2 hot red chillies, finely chopped Few pinches of salt 8 kaffir lime leaves, shredded finely (discard tough leaf spines) 3 Tbsp chopped mint 3 Tbsp chopped coriander (cilantro) 2 Tbsp caramelised shallots
Method
—1 Put lime juice into a mixing bowl. Peel the peach, chop the flesh and toss it in the bowl with the lime juice. Chop nectarines, plums and tomato and add to bowl.
2 Finely chop the chilli. Add to fruit with salt, kaffir lime leaves, mint and coriander. Toss well, sprinkle with shallots, give another light toss, then serve immediately.
White peach & nectarine salsa in development
Recipe Notes
The salsa needs a real kick of chilli to make it sparkle, so include the seeds. If you don’t have kaffir lime leaves, then use finely grated lime zest. The fruit (including the tomato) is juicy and sweet and is dependent on the punch of chilli, fragrant sharp lick of lime and fresh note of mint and pungency of coriander to bring it together into a gorgeous mouthful. Choose ripe and fragrant fruit, though not squishy-soft fruit. The salsa will work using all white nectarines, or all white peaches, but they must be juicy and sweet. The salsa is best just after tossing because it gives off juice as it stands (it’s still tasty like this though).
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