Stone Fruit Salsa

In the summer, I love a good fruit salsa!  Although mangoes and pineapple are used often, I like to switch it up a bit and use things like stone fruits sometimes. Peaches, nectarines, apricots and pluots go into this delicious salsa!  It has a bit of a kick to it, and it goes perfect with corn chips, spooned over salads, or over things like grilled tofu or tempeh!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. In a large bowl combine all ingredients and mix well.
  2. Allow to sit for 5-10 minutes and serve!

Refrigerate any leftovers, salsa keeps for up to 1 week in an airtight container.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Snack

Skill Level

  • Beginner
  • Easy