September 12, 2024

The array of summer fruits is dwindling  at roadside stands, making way for a variety of crisp apples. Plums and pluots are heavy, round and fragrant at the grocery stores.  Today’s simple salsa is an ode to these sweet-tart stone fruits.

Pistachio Plum Salsa is best on the day it’s made. Fortunately, making the salsa is a breeze. All you need to do is think of a nice partner. Grilled fish receives a colorful crown with this easy sauce. Cheese and crackers are elevated to wow. Top Greek yogurt with plum salsa for a breakfast change. Add this to grain, rice or bean salads. Possibilities are endless.

Perfect on mildly flavored grilled fish, like this halibut.

I have an abundance of mint, so my version includes chopped mint. Basil, parsley and oregano are also welcome. No lemon juice? Lime is just fine. My preference is raw pistachios over roasted, for creamier texture and bright flavor. Why not use walnuts, pecans or cashews? Kitchen improvisation is the mark of a good cook. And because you are reading this short story, consider yourself a good cook!

Cheese and crackers get the wow treatment with Pistachio Plum Salsa

Pistachio Plum Salsa

recipe by Michele Humlan, The Good Eats Company

makes a little over one cup

ingredients 

two small ripe plums or pluots, sliced thinly
½ cup raw pistachios, coarsely chopped
juice of one medium lemon
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh mint, or other green herb*
1 tablespoon minced shallot
pinch fine sea salt
*make certain herbs are very dry before chopping – wet herbs are messy

directions 

1. Combine all ingredients in small bowl and allow to develop flavor at least one half hour.
2. Use this salsa to top grilled proteins, as a topping for cheese and crackers, as a savory breakfast with Greek yogurt or as an addition to pasta, quinoa or bean salads.