This looks so good...it makes me wish my husband would eat stone fruit! Though I could gobble this up on my own, do you have any ideas about other fruits that could work? Melon? Tart berries, perhaps?

I'm of the opinion that you can make salsa with practically anything. Look at our salsa recipes for ideas. ~Elise

I went to a neighborhood meeting and pot luck last week, were someone had brought something like this salsa, only they had added avocados. I asked who had made the salsa but was never able to find out. Have you ever heard of adding avocados to your peach salsa?

I was once in a class taught by Diana Kennedy, the grande dame of Mexican cooking, who prepared a guacamole made with peaches, avocados, grapes, and pomegranate seeds. So yes, avocados will work fine with the peaches in salsa. ~Elise

Thanks for the recipe. I have a peach tree with an abundance of peaches that I don't know what to do with. This is another great way to use them. I'm going to try canning peaches for the first time so we will see how it goes. Do you have any recommendations on where I can go to find information on canning fruit? Thanks!

We add ascorbic acid and sugar to cut fruit and store ours in the freezer. Instructions here. ~Elise

I'm going to make this salsa and serve it with Jerk Chicken and I think it will go splendidly. Thanks so much for the recipe!

DEEE-licious! (even though I had to make some substitutions based on what I had in the fridge and garden! I used parsley instead of mint, half lemon/half lime juice, and omitted the ginger. Also used agave syrup instead of sugar.)

I served it over lemon-peppered chicken breasts with basmati rice, and spinach sauteed with garlic and red pepper flakes. Dearest husband said, "Great meal!" Thanks, Elise.

I love this salsa. Made it several times. Served mostly with fish but also with grilled chicken. I added some grapes. Yummy!