Apr 292013
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Spicy Peach Salad


I grew up seeing my father regularly eating fruit with lashings of salt on top. As a child I found it counter-intuitive — if you’re going to eat fruit with salt, shouldn’t you just eat vegetables instead? It wasn’t until I was older that I was able to appreciate the mix of sweet, sour, salty and spicy.


This Spicy Peach Salad is a refreshing way to serve peaches once you’ve gotten tired of the cobblers and pies and peaches ‘n cream. It’s not sweet like a dessert, but tangy like a lemon sorbet… with chilli.


Make sure you use firm peaches otherwise they won’t stand up to the peeling and slicing necessary for this recipe. Through trial and error, I learned that peeled peaches are slippery – I mean, really slippery. The best way to slice up the peaches for this dish is in this order:

  1. Cut the peaches in half
  2. Remove the stone
  3. Peel off the skin using a small sharp knife or potato peeler
  4. Slice thinly





(Serves 4)



600g fresh firm peaches (roughly 4 peaches)

1/8 tsp red chilli powder

1 Tbsp fresh lemon juice (about half a lemon)

pinch of salt

pinch of black pepper

pomegranate seeds or mint leaves to garnish (optional)




  1. Prepare the peaches by cutting them in half, removing the stones, peeling the skin off, and slicing thinly. Arrange neatly on a platter.
  2. In a small cup or jar, mix the chilli powder, lemon, salt and black pepper and stir well.
  3. Spoon the lemon and chilli dressing evenly over the peaches.
  4. Scatter with pomegranate seeds or mint leaves to garnish (optional).


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