The Pleaple have Spoken: Plum, Peach, and Apple Salsa
After returning to town we didn’t have time to hit up all of our favorite sources for fresh local foods, but we did find Ontario peaches and plums at the grocery store (they seemed to be from the Niagara region) and they were delicious!Â
As it were, I was craving salsa (this is pretty much a daily craving) but we were out and the garden has been quite slow to provide any ripe tomatoes.  Undeterred, I set about chopping up plums and peaches and then saw some of the apples our friend had shared with us after a local picking trip. I figured the more fruit the better so chopped them up and tossed them in as well. With cilantro, jalapeños, and cubanelle peppers from our garden and garlic and onions from the market garden where I volunteer the salsa came together quite nicely as a pico de gallo of sorts and it was sooooo good. I’m going to have to make more as soon as I have sufficient peaches.
Here are some good names for this salsa:
- Pleaple de Gallo
- Plumappeach Salsa
- Peacho de Plappo
- Peach-n-Plum-n-Apple Salsa (hmm, too obvious)
I think that the pleaple have spoken, so Pleaple de Gallo it is. And keep in mind that a fruit salsa really just needs a good sweet fruit and the peppers to become a salsa, so feel free to substitute any fruits you have or leave out any you lack.
“Mise en place”
Pleaple de Gallo ( Plum, Peach, and Apple Salsa)
Ingredients:
- 4-6 ripe (but not overripe) peaches, diced
- 3-4 plums (it’s okay if they are less ripe, as they will be less messy), diced
- 3-4 small apples, diced
- 2-5 jalapeños (start with less, reserving the seeds to lower the heat, and add more as you sample the salsa), finely minced
- 1-2 sweet peppers, diced
- 1 small onion, finely minced
- 1-2 cloves garlic, finely minced
- Cilantro, chopped (if yours is going to seed include the seeds, aka, coriander)
- Salt and pepper to taste
- Dash of lime or cider vinegar
Combine the ingredients, sample and adjust the levels of spicy, sweet, and salty until you achieve something that you want to gobble down immediately! Serve with chips or over rice and beans or inside a taco or burrito or on top of an omelet or in a sandwich or on top of cheesy grits, I could go on….
*Â This post is linked to Party Wave Wednesday at HolisticSquid.com .
August 17, 2013 @ 9:00 pm
The photos are so attractive. I wish I could just dip into the salsa and eat it right now. And by the way Cilantro is also fondly known as “coriander leaves” outside North America, the word leaves is never even added. I hope the “people” that spoke enjoyed the Salsa. Best wishes!
August 18, 2013 @ 1:07 am
Thanks, Liz. Good point about the cilantro/coriander, it is funny to make a sharp distinction. And yes, the people all loved the salsa. We keep having to make it because there’s never any left after one round of chips and salsa! Thanks for stopping by
August 17, 2013 @ 11:24 pm
Just made me laugh and salivate–but I kind of liked Peacho-de-Plappo…such a nice ring to it. Currently, we are trying to figure out what to do with our overabundance of shiro yellow plums (still have delicious plum butter from last year in the freezer). So, if God gives you plums, make plum liqueur!! Let you know how that goes………
August 18, 2013 @ 1:09 am
Yeah, I did like that name as well. And mom, you should just make salsa with those plums! If I had buckets of yellow plums I would be planning a big salsa-making fest followed by some large amounts of canning…. but the liqueur also sounds good!
August 18, 2013 @ 6:43 pm
Looks like such a fresh and delicious salsa! Yum. Haha… you’ve got me thinking about the possibility of an apple-peach-plum hybrid. So far they’re selling plum-apricot hybrids over here (‘pluots’) so it’d be interesting to see what happens next. If it does eventuate, I do hope they use your ‘pleaple’. I love it!
August 19, 2013 @ 6:09 am
Hey Laura, thanks! That’s kind of crazy about the plum-apricot hybrid, but I’m sure it would be awesome in a salsa. Reminds of of Tomacco from the Simpsons….
August 26, 2013 @ 10:42 am
Wow, this sounds great!. Now, if I could figure out how to make zucchini chips that taste good, this could be a whole, healthy meal 😀
August 26, 2013 @ 12:17 pm
It really is great, thanks, Vickie. So about those zucchini chips, are they dehydrated or baked or fried?
August 26, 2013 @ 1:29 pm
Well, supposedly you just slice them thinly, sprinkle salt and olive oil, then dehydrate. Mine were awful. I think the olive oil went rancid or something. I will try it again without the oil and see what happens!
August 26, 2013 @ 3:43 pm
Ahhh, well, that doesn’t sound so good. But I like the idea. Let me know how the retry goes
September 10, 2013 @ 11:30 am
What an interesting salsa! Love all the fresh local fruit!
September 10, 2013 @ 4:51 pm
Yeah, I’ve been eating tons of it lately, gotta make the most of this incredible fruit season!
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