Fruit of all kinds abounds in this week’s produce share. Fruit salsas make a great dip for tortilla chips and a great accompaniment for chicken, fish, grilled meats, or over a bed of rice and grains. You can easily substitute one kind of fruit for another. And that aprium? It’s a cross between an apricot and a plum. Unlike the pluot and plumcot, which are more like plums than apricots, an apricum is a genetic cross of ¾ apricot and ¼ plum. It was first produced in the late 1980s by Floyd Zaiger and is trademarked by his company, Zaiger’s Genetics.

Fresh Peach Salsa

Ingredients: 2 cups chopped, peeled fresh peaches 1/4 cup chopped sweet onion 3 Tablespoon lime or lemon juice 1 clove garlic, minced

2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper 1 Tablespoon snipped fresh cilantro

Directions:
In a medium mixing bowl, stir together peaches, onion, lime or lemon juice, peppers, garlic, and cilantro.
Cover and chill 1-2 hours. Makes 2 cups.


Watermelon Fruit Salsa

Ingredients: 2 cups watermelon, diced and seeded 1 cup jicama or summer squash, peeled and diced 3 Tablespoon lime or lemon juice

2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper 2 Tablespoons snipped fresh cilantro Salt to taste

Directions:
In a medium mixing bowl, stir together peaches, onion, lime or lemon juice, peppers, garlic, and cilantro.
Cover and chill 1-2 hours.

In a bowl gently stir together all the ingredients. Cover and chill up to 2 hours. Makes 3 cups.


Mango Avocado Salsa

Ingredients: 1 large mango, peeled, diced 3 tablespoon red onion, minced 3 tablespoons diced green pepper 3 tablespoons diced red pepper 1 1/2 tablespoons white wine vinegar

1 tablespoon chopped fresh cilantro 1 tablespoon olive oil 1 tsp. minced fresh chives 1/2 large avocado, diced Salt and pepper to taste

Directions:
In a bowl gently stir together all the ingredients except avocado. When ready to eat, gently stir in avocado to combine. Makes 2 cups.