I’m having a hard time believing that it’s already the season to be eating peaches and watermelon. Where oh where has this summer gone!? It can’t already be August. Despite my shock that summer is in full force, I’m always thrilled when it is time for these luscious fruits to make their appearance. They are my two very favorite fruits of all.
Last summer, when I was enjoying 120 degree evenings and rivers of sweat running down my back in the kitchen at Paley’s Place, I often whipped up a fruit salsa combination for our “hello” (amuse bouche). I felt like there was nothing better than a cold bite of refreshing fruit, sour lime and fresh cilantro to take away a bit of that soupy summer heat. We’d serve it on little slices of grilled flatbread or toasted house-made crackers. I’d pray for leftovers to scarf at the end of the night, always enjoyed with a cold drink and sponge in my hand.
As I chopped up all the ingredients for this salsa Monday evening, I couldn’t help but feel overwhelmed with gratitude. Gratitude for that scorching summer spent in a kitchen surrounded by extraordinary talent. The access I have to beautiful, delicious local ingredients. For the warmth and heat; sun sure does wonders for my soul. For the absolutely outstanding people I have in my life; friends, family, co-workers, clients. For this amazing, creative, inspiring community I get to be a part of. For the beauty of Oregon and the fact that I ended up here.
Life is flying by at the speed of light these days, but man is it good.
- 1/2 small seedless watermelon, diced (from Hermiston, obviously)
- 2 peaches, pitted and diced
- 1 large red onion, small dice
- 1 cup cherry tomatoes, quartered
- 1 large jalapeno (add another if you like it spicier)
- 1 bunch cilantro
- 1 lime, zest & juice
- sea salt, to taste
- Dice peaches, watermelon, tomatoes, onion and jalapeno. Combine in a large bowl.
- Chop cilantro and zest & juice lime.
- Season to taste- the more salt, the better.