Anyone who lives in the Okanagan knows there’s a brief, glorious window in midsummer when cherry and peach seasons overlap — pure heaven. For a few sweet weeks, local fruit feels like nature’s generosity at its best. This Cherry Peach Salsa captures that moment.
Choosing between peaches and cherries is a tough call: both are candy-like, packed with vitamin C, fiber and potassium. Rather than choosing, I combined them into one vibrant salsa — problem solved.
Like many, I grew up thinking salsa came only from a jar. Then one day friends served fresh homemade salsa with chips and I was hooked. It was surprisingly simple to make an outstanding salsa from a few fresh ingredients, and I haven’t bought jarred salsa since.
This salsa is delicious with tortilla chips, but it also brightens grilled chicken or fish for a summery main, or makes a lovely topping for baguette slices rubbed with local goat cheese. The uses are endless.
Cherry Peach Salsa
This Okanagan-inspired salsa is sweet with a touch of heat — perfect spooned over tortilla chips, grilled chicken or fish on warm summer days.
Appetizer
American
peach cherry salsa
Ingredients
- 1 ½ cups pitted, diced cherries
- 1 ½ cups peeled, diced fresh peaches
- ¼ cup finely diced red onion
- 1–2 teaspoon minced jalapeño (adjust to taste)
- 1 tablespoon fresh lime juice
- 1/3 cup loosely packed chopped cilantro
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
Instructions
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In a medium bowl, gently combine the cherries, peaches, red onion, jalapeño, lime juice, cilantro and olive oil. Season with sea salt to taste. Refrigerate until ready to serve to let the flavors meld.
A big thank you to my friends at BC Tree Fruits for sponsoring this post!