Grilled Peach and Pineapple Salsa

Dinner, Starters | August 16, 2015 | By

When she was born, my sister was known as the “cocktail food baby” – some of the only food she would eat consisted of marinated artichoke hearts, blue cheese and olives. Looking back on it now, I think that was a pretty clever tactic on her part: avoiding baby food and going straight for the quality stuff. Although I was an easier eater as a baby, I love that kind of food now and could make a whole meal out of hors d’oeuvres. I made this salsa to go with a cheese plate on Friday night; juicy and fresh, it was the perfect addition. A fun recipe to start the weekend, I’d pick it over baby food any day.


3 peaches
1 cup of pineapple
3 plum tomatoes
1 tsp honey
2 tbsp basil
1/4 tsp salt
Juice of 1/2 a lime
1/3 cup of pistachios
Bread or crackers of your choosing

1. Preheat your BBQ to medium-high heat

2. Slice peaches and cut pineapple into large chunks. Drizzle with a bit of honeyDSC_04453. Place on grill for 5-7 minutes per side or until charred and softenedDSC_04474. Roughly chop up the fruit into small pieces and place in a medium bowl

5. Chop the tomatoes in a small dice and add to the bowl as wellDSC_04506. Finely chop the basil and add to the bowl as well, along with the honey, salt, a dash of cayenne and lime juice.

7. Roughly chop the pistachios and place in a small bowl. Place some salsa on top of crackers or bread and top with pistachios (or eat it however you want). It is also good with cheese. Enjoy!

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