Summer Peach & Cucumber Salsa
This salsa is cool tasting, fresh & beautifully textured – serve
with your favourite corn chips.
Ingredients
• 1 Cup diced tomato
• 1 Cup diced cucumber
• 1 Cup diced firm but ripe peaches
• 1/4 Cup diced yellow bell pepper
• 1/4 Cup diced red onion
• 2 diced jalapeño peppers (or more if you like it spicy)
• 1/2 Cup chopped cilantro
• 3 large cloves of garlic, finely shredded & then diced
• 3 limes, for their juice
• sea salt & pepper to taste
Preparation
Combine all ingredients in a glass bowl and mix gently to
ensure peaches don’t fall apart. Adjust seasoning if required,
and refrigerate so flavours “mingle” (approx. 1 hour). Enjoy!
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DID YOU KNOW...
Peaches were first cultivated in ancient China, then introduced
in Greece around 322 B.C.
The first peaches in North America were grown in Georgia
during the colonial period of 1700’s. After the Civil War, new
peach varieties started and Georgia became “The Peach State”.
Location: At Winona Park:
QEW exit at Fruitland Road,
to Barton Street, then follow the
signs to just past
Glover Road. Enjoy!
905-643-2084
www.winonapeach.com
Peaches can be classified as Freestone, Clingstone, or semifreestone. This refers to how firmly the meat attaches to the pit.
Freestone peaches, as the name implies, are easily removed
from the pit and they are the most commonly found in grocery
stores. They are usually larger and have a firmer, less juicy
texture. Excellent for canning, freezing and baking.
Clingstone peaches are typically yellow fleshed with the
brightest red being closest to the pit. They have a softer texture,
are juicier and sweeter, which makes them perfect for desserts,
jellies, jams and canning.
Semi-freestone is a newer type of peach as it’s a hybrid
combination of the freest