As we officially set upon the final week of the New Zealand summer, it feels like the climate is stubbornly refusing to let go of the heat. Sometimes I can’t decide if it’s hotter inside than out. Things are sticky. Especially after a hot afternoon nap.
We’ve been cheated of summer this year with monsoon rainfall that is common in other exotic islands. So while Autumn will hit us in a couple of weeks, it still feels like mid-summer. Who knows? Maybe we’ll still be picnicking in April.
It is peach season and I have no hard feelings for the fuzzy skinned fruit. I can eat it without peeling. But the salsa I made this week is more about flavour than the texture. This salsa tastes zingy and fresh. I haven’t added any chili to it, but you can add a sliced chili if you prefer. Serve with fish, chicken, steak or sausages. Tasty enough to add just a spoon but moorish enough to eat like a side salad. Use a nectarine if that’s all you have handy.
Makes a bowl’s worth (about 2 cups)
Half a red onion
1 handful lemon mint or regular mint (or a mix of both)
10cm length of cucumber
- Peel the peach, cucumber, red onion, and slice and dice the flesh. Transfer to a small bowl.
- Cut the avocado in half and remove the stone. Score the flesh into small cubes with a butter knife and scoop out into the bowl.
- Zest 1 teaspoon of the lemon peel. Cut and juice the lemon, remove pips and add zest and juice to the bowl.
- Sprinkle generously with salt and pepper to taste.