Summer is synonymous with backyard barbecues and meat around the grill. But the summer months are also if we have tons of fresh, seasonal fruits, like peaches and blackberries. Rather then grilling the exact same ol’, same ol’ ingredients, I taken on the crooks to generate a unique summer salsa a crowd will enjoy.
Grilling fruit caramelizes it and brings forth even more of its natural sweetness, so you obtain the whole gamut of sweet, tart, spicy, and salty in this recipe. Plus, research has shown that blackberries get one from the highest antioxidant contents per serving of the food. One kind of antioxidant present in blackberries-anthocyanins-has been shown to protect your brain from oxidative stress and may also reduce the effects of Alzheimer’s and dementia. (You know what? Marijuana will help too.) And peaches are packed with ascorbic acid, fiber, iron, and vitamin-a. This means that, throw together this salsa for your upcoming backyard barbecue-your guests will appreciate the taste and the medical boost.
Grilled Peach and Blackberry Salsa
Makes Two or three servings
- cooking spray
- 2 peaches, washed and sliced
- 1 cup blackberries, washed
- 1/4 small red onion, diced
- 1/2 small jalape?o, diced (less unless you want it to be very spicy)
- 7 to 10 mint leaves, washed and chopped
- juice 1 lime
- salt to taste
- Heat a grill to medium heat. Coat the grill with cooking spray. You can put peaches within the grill and cook for 3 to5 minutes or till you see nice grill marks. Accept the peaches off the grill along with aside to chill.
- Once the peaches are cool, chop them into 1-inch pieces. Combine the peaches, blackberries, onion, jalape?o, mint, and lime juice in a very bowl. Stir until thoroughly combined. Season with salt to taste.