Is there anything better than biting into a perfectly juicy peach?

The answer is NOPE!

Each year I go peach picking with my friends because lets be honest, my husband is never around during peach/apple season anyway.  Plus, he would much rather spend his Saturday or Sunday watching football.  So I go peach picking with my besties and get to wear their babies and teach them new words!  This little guy learned the word “peach” and was obsessed with how fuzzy they were.

Just last week we went out and picked the last peaches of the season.  Crest Havens were ready and waiting for us to pick.  They are more firm and less juicy than the midseason peach but still ran down chins as we bit into them.  I always snack on a peach or two to fuel the picking!  You just can’t go fruit picking and not snack on them as you pick.

It kind of makes me sad that the juicy peach season is so short.  More like TOO short.  I had a conversation with my friend Christina a bit ago and we were discussing what our favorite food based on all the senses and I stated proudly that mine was the perfect in-season juicy peach.  Nothing that gets my mouth watering more than thinking of biting into a in-season juicy peach and getting my shirt dirty with sticky juice while doing it!

Since Crest Haven peaches are firm they are more than perfect to use for recipes that call for diced peached.  They don’t smush under the knife and peel perfectly when blanched.  And you want your peach to hold together in this salsa!  I loved that when I cut up the mango and the peach I couldn’t really tell which was which by just looking at it.  Personally, I prefer the peach salsa to its popular pineapple salsa cousin because its more sweet than sour.

This recipe pairs perfectly with a flaky white fish like cod for a Taco Tuesday or obviously with tortilla chips (says the food blogger obsessed with eating chips anytime of the day).  I suggest not sharing this with anyone but if you must then invite your best friends over for fish tacos and enjoy being refreshed together.

GOOD NEWS is that it will keep 2-3 days in the fridge thanks to the lime juice but honestly you won’t need to keep it that long because you won’t be able to stop eating it.

I hope you LOVE this! This Peach Mango Salsa is everything…








You can also substitute pineapple for the peach if peaches aren’t in season.  Because lets be honest, there’s nothing worse than biting into an out of season, mealy peach. Blahhhhh!

I can’t wait to hear about your adventures trying out this recipe!  Please come back and tell me how it goes and stay tuned for more recipes! Leave a comment, rate it, and don’t forget to tag a photo #herheartandtable on Instagram. Cheers, friends!

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Print Recipe
Peach Mango Salsa
This Peach Mango Salsa is all things sweet, spicy and refreshing! Pile it on top of your next fish taco or just dig in with tortilla chips.
Course Side
Prep Time 5 minutes
Passive Time 1 hour
Course Side
Prep Time 5 minutes
Passive Time 1 hour
  1. Use a pairing knife to cut and pull away skin. If skin is very firm, score the skin in an X on the blossom (or bottom) end of the fruit, lower the peach into rapidly boiling water for 30 seconds, then transfer to a bowl of ice water to stop the cooking. The skin will pull away easily. Remove the pits.
  2. Combine diced and chopped peach, mango, red onion, avocado, jalapeño, and cilantro into a bowl. Add lime juice and toss gently.
  3. Chill for 1 hour and enjoy! Serve on top fish tacos or with tortilla chips.
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September 17, 2017
September 27, 2017