Peach Cherry Salsa

Appetizers, Gluten-Free, Vegan

Peach Cherry Salsa made from local Okanagan fruit by Fraiche Nutrition

Anyone who lives in the Okanagan knows that there’s a sweet spot in the middle of summer where cherry and peach season overlap.  It’s the definition of PURE HEAVEN!  It’s as though Mother Nature had a burst of generosity and decided to completely spoil us rotten for a few weeks.

I wrestle with big decisions these days such as which fruit to call my favourite, peaches or cherries? I know, zero sympathy, right? Both taste like candy (but so much better) and are packed with vitamin C, fibre and potassium.  Not one to discriminate, I decided to play Switzerland and create a dish that uses both of them.  Problem solved!

I always try to buy local when I can which is super easy to do given that we live in fruit paradise here in the Okanagan.  BC Tree Fruits is a cooperative that has been a part of the Okanagan family for as long as anybody can remember.  I think it’s so awesome that they work hard on behalf of the fruit growers to bring us incredible food that’s grown close to home using natural and sustainable methods.

I grew up thinking that the only salsa that existed was the bland stuff that you get out of a jar on the store shelf.  Fast-forward to adulthood and I clearly remember the day when my friends invited me over for dinner and served fresh homemade salsa with chips. My mind was blown!  I haven’t bought a jar of salsa since, I had no clue it was THAT easy it was to make the most delicious salsa out of just a few ingredients!

This salsa is awesome served with tortilla chips but is also awesome spooned over grilled chicken or fish for a beautiful and delicious summery main dish.  Or how about using it to top grilled slices of baguette rubbed spread with local goat cheese?  The possibilities are endless!

Makes approximately 3 ½ cups of salsa



  • 1 ½ c. pitted diced BC Tree Fruits cherries
  • 1 ½ c. peeled diced fresh BC Tree Fruits peaches
  • ¼ c. finely diced red onion
  • 1-2 tsp. minced jalapeno pepper (depending on how spicy you like it)
  • 1 Tbsp. + 1 tsp. fresh lime juice
  • 1/3 c. chopped loosely packed cilantro
  • 1 Tbsp. extra virgin olive oil
  • sea salt to taste


Combine all of the ingredients together in a medium bowl and stir to combine. Refrigerate until ready to serve.



A BIG thank you to my friends at BC Tree Fruits who sponsored this post!

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8 Comments on “Peach Cherry Salsa”

  1. Tanya Leblanc

    Hi Tori!

    I just wanted to know If you have any suggestions other than Cilantro, as most people myself are not huge fans of it. What would you recommend as a substitute!

  2. Pam MacPhee

    Hi Tori! I love this recipe and want to print it for easy reference but the print feature isn’t working (fyi).

      1. Pam MacPhee

        Thanks Tori! I just tried again. Maybe its an issue on my end. I just made this recipe for a girls night tonight!! Oh man it is SOOOO good. Thanks for posting!

  3. Shelby

    I made this for my family – oh my gosh such a hit!! Didn’t even have left overs. We added it on top of our salads for dinner and it was phenomenal. Thanks for the awesome recipe!

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