If you’re looking for a fun little salsa, something super easy, to dress up just about anything grilled, look no further! This easy, breezy Watermelon Peach Salsa is cool, refreshing, and has just a hint of heat. And you won’t want to stop eating it.
And while I’ve made mine with peaches, this is so versatile, you won’t want to stop there. It’s fabulous made with watermelon and mango, and of course just about any stone fruit can sub in for the peaches, too. Nectarines come to mind immediately. So there you go. Your Watermelon Peach Salsa can be Watermelon Mango Salsa or Watermelon Nectarine Salsa.
About Watermelon Peach Salsa:
In this salsa, I love the way the sweet, juicy watermelon mingles with the lime and the jalapeno. The peaches add a little substance and heft. And while watermelon and peach might not seem like a perfect match up, step away from that idea! The play on texture and flavor and the contrast between them both is what makes this salsa so interesting!
Use this with anything grilled, serve it with chips, use it to top a taco. Eat if with a spoon, if there’s any left. And if there’s still any left, I wouldn’t be opposed to making an ice-cold smoothie. Umm…maybe with a glug of tequila! Just saying!
I used this salsa with some of the chicken left from my Baja Chicken Tacos I made and posted the other day. I wish I would have taken a pic. This salsa worked beautifully to perk up the Mexican flavors of the Pollo Asado. I think this salsa will be a great complement to any fish or chicken with flavors from the American Southwest, Latin America, and/or the Caribbean and it will be especially fab with anything that has some spice. My mouth is just about watering thinking about this salsa with my Jerk Chicken Breasts.
Making Watermelon Peach Salsa:
This salsa is just a snap to make. I don’t even peel the peaches, but you can if you get the skeevies from the slight fuzziness. Or you can just use a nectarine or mango, instead. If you want to peel the peaches, the easiest way is to cut a shallow “x” on the bottom and drop them into boiling water for 1 minute. Fish them out with a slotted spoon and drop them into very cold or ice water to stop the cooking process. The skin will stand out around the cuts you made. Just catch it between your finger and a knife and pull it right off. This works for any stone fruit and tomatoes, too.
As far as the watermelon, cut it in half and then remove the rind. Then cut slices. You want the slices smallish, about 3/8″. to 1/2″. Stack the slices and cut through them all at once, then push them together and cut those “sticks” into a dice. If your watermelon is very juicy, toss it into a strainer for a few minutes. Over a bowl, if you want. (You can add an ice cube and have a little chef’s drink if there are enough juices, btw.)
Lots of lime is key; the fruit will continue to give off juice, so you need the zest and the juice of the lime to carry the flavor. I use jalapeno in my salsa. If you don’t have a jalapeno, use whatever spicy pepper you do have, or you might consider adding a little spice, like a jerk spice blend or something along those lines, instead.
Saving Money on Watermelon Peach Salsa:
As you can guess, you’re not going to need a whole watermelon for this salsa, or even a whole “baby” watermelon. Make sure to have a use for the rest! I’m guessing that’s not a problem for most of us! Watch the sales in late summer for watermelon where you’ll find sporadic sales and great sales before almost any summer holiday. To see what else might be on sale prior to a summer holiday, see this post my post Win at the Grocers.
The same goes for the peaches. This is a great recipe to use any leftover watermelon or any peaches, nectarines, etc. if you’ve been waiting for them to ripen…and it happened all at once or you just haven’t had a chance to get to them!Print
Watermelon Peach Salsa
- Total Time: 15 minutes + rest
- Yield: about 3 1/2 cups 1x
- Category: Condiments
- Cuisine: Mexican or Southwestern
- 2 cups diced (3/8ths to 1/2″ or so) seedless watermelon
- 1 to 2 peaches, diced (same size)
- 1/2 red onion, diced (same size)
- 1 jalapeño, seeded and diced
- 2 limes, zested and juiced
- salt and pepper to taste
- 1/4 cup cilantro or parsley, chopped
Mix together all ingredients except the cilantro or parsley, the watermelon, peaches, onion, jalapeno, lime juice and zest and salt and pepper to taste.
Allow to sit, refrigerated, for 30 minutes if possible. Add the cilantro or parsley just before serving.
Note: if watermelon is very juicy, add it to a strainer for few minutes.
Keywords: Appetizer, Condiments, Hot Peppers, Jalapeno, Mango, Mexican or Southwestern, Nectarines, Peach Salsa, peaches, Salsa, Watermelon