Blueberry and Peach Salsa Recipe

3-4 ripe peaches - peeled, pitted and 1/4-inch diced

1 cup ripe blueberries - washed

1/4 cup red onion - 1/4 diced

2 teaspoons finely grated lime zest

30 - 40 ml Yuzu no Megumi

1 tablespoons extra-virgin olive oil

1 tablespoon runny honey (like Macadamia Nut Honey)

1/3 cup chopped fresh mint – plus some sprigs put aside for garnish

sea salt and freshly ground black pepper to taste

Blueberry and Peach Salsa for White Fish

A seasonal and local twist on Sheila Lukins’ original recipe for Fresh Mango Salsa. Perfect on grilled or baked white fish, such as Halibut, Halibut Cheeks or Black Cod.

This recipe is adapted from "Ten" by Sheila Lukins (Workman, 2008)

Directions:

1. Combines all ingredients in a bowl. Refrigerate, covered, for up to 4 hours.

2. Just before serving, garnish with the remaining mint sprigs.

About 2 cups

This is so good you can use it for anthing!