Peach Cherry Salsa with Pork Tenderloin

Peach Cherry Salsa is a sweet and spicy mixture that makes your average  dinner shine. This salsa’s fresh flavors just pop in your mouth with a burst of summer’s bounty. Fresh peaches, cherries, red pepper, jalapeno and cilantro combine to complement everything from pork to salmon to chicken. It’s like a taste of summer on a fork!

Closeup of salsa in glass bowl with pork in background.

I was trying to think of something to up my game for my 4th of July picnic that didn’t involve hamburgers, hot dogs or ribs. I had intended to make my Tex-Mex Pork with Tomato Corn Salsa but, since my daughter doesn’t eat corn, I had to think of something a little more out of the ordinary. A little trip to the local Farmer’s Market gave me my inspiration for a fruit salsa.

Dinner is served! Cherry salsa on grilled pork on wooden cutting board.

Wandering around the market, I picked up the juiciest looking peaches (after all this is Georgia), some fresh cilantro, red bell peppers and a jalapeno. And the light bulb went off! Why not make a salsa, similar to my Nectarine Salsa with my market buys and top my grilled Tex-Mex pork with it. The sweet, spicy but cooling combination would set off the smoky heat of the grilled pork perfectly. Of course, I couldn’t help but add some of the sweet cherries I had bought earlier at the grocery store as well as an avocado to help brighten up the mix. And this peach cherry salsa  came out so delicious that everyone couldn’t wait to get their hands on the recipe. Score one for mom! And it’s so easy to whip up and can be made up to a day ahead (except for the avocados).

Glass bowl of peach salsa beside pork.

Frequently asked questions

Can I make this ahead of time?

Of course! You can make it anywhere from one hour to 24 hours ahead and refrigerate. This will actually help the flavors to marry or blend together better. However, don’t add the avocado until just before serving or up to 30 minutes before.

Do I have to use peaches?

No, this is an easy recipe to adapt. You can substitute nectarines for the peaches and opt for mango or pineapple in place of the cherries too. Make it your own with your favorite fruits.

Does this salsa freeze well?

No, I wouldn’t advise freezing as the fruit will get mushy when thawed.

How long will this salsa keep in the refrigerator?

Mine has kept for 3 days but you have to remove the avocado as it will tend to brown and discolor the mixture.

Directions

4 easy steps for salsa prep.

  1. Gather fresh ingredients. (photo 1)
  2. In a large bowl, combine peaches, cherries, red onion, bell pepper and jalapeno. (photo 2)
  3. Pour lime juice over all. (photo 3)
  4. Toss gently. (photo 4)

At this point, cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour and up to 24 hours before serving.

Closeup of peach cherry salsa tossed with avocado in glass bowl with pork in background.

Just prior to serving, dice avocado and toss gently with salsa mixture. Sprinkle with a little salt.

Isn’t all that color just beautiful! Talk about eating the rainbow! And it’s totally deliciously awesome too! I guess that’s enough exclamation points but it IS that good. Not only that, it makes the perfect summer appetizer dip too served with sides of cinnamon tortilla chips and crackers. Enjoy!

More fruity salsa recipes 

Key Lime Salsa  – will have you feeling like you’re in the islands. A mix of tomatoes, cilantro, orange zest and avocado, all swimming in deliciously tart key lime juice. Serve on your favorite burgers, seafood or chicken.

Pineapple Salsa – gives a tropical flavor to your grilled favorites. Full of fresh ingredients like pineapple, cilantro, bell peppers and garlic with  just a hint of heat is the perfect complement to dinner’s smokiness.

Mango Salsa  – Combine  mangoes, peppers, tomatoes and cilantro with a touch of  tequila for a sweet and spicy kick to your grilled chicken or shrimp.

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Peach salsa on grilled pork on wooden cutting board.

Peach Cherry Salsa

Peach Cherry Salsa is a sweet spicy mixture that offers a burst of summer's bounty with every bite. Serve on pork, salmon & chicken or as an appetizer dip.
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 86kcal
Author: Linda Warren

Ingredients

  • 2 peaches diced
  • 2 cups cherries diced
  • 1/2 cup red onion diced
  • 1/2 cup red bell pepper (about 1/2 of a pepper)
  • 1 jalapeno minced
  • 1/4 cup lime juice
  • 1 avocado diced
  • Salt to taste

Instructions

  • In a large bowl, combine peaches, cherries, red onion, bell pepper and jalapeno.
  • Pour lime juice over all and toss gently.
  • Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour and up to 24 hours before serving.
  • Just prior to serving, dice avocado and toss gently with salsa mixture. Sprinkle with a little salt.

Notes

Frequently asked questions

Can I make this ahead of time?
Of course! You can make it anywhere from one hour to 24 hours ahead and refrigerate. This will actually help the flavors to marry or blend together better. However, don't add the avocado until just before serving or up to 30 minutes before.
Do I have to use peaches?
No, this is an easy recipe to adapt. You can substitute nectarines for the peaches and opt for mango or pineapple in place of the cherries too. Make it your own with your favorite fruits.
Does this salsa freeze well?
No, I wouldn't advise freezing as the fruit will get mushy when thawed.
How long will this salsa keep in the refrigerator?
Mine has kept for 3 days but you have to remove the avocado as it will tend to brown and discolor the mixture.

Nutrition

Calories: 86kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 313mg | Fiber: 3g | Sugar: 9g | Vitamin A: 491IU | Vitamin C: 24mg | Calcium: 12mg | Iron: 1mg

 

 

Peach Cherry Salsa with Pork Tenderloin

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