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:
- Cut the peaches in half
- Remove the stone
- Peel off the skin using a small sharp knife or potato peeler
- Slice thinly
SPICY PEACH SALAD
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)
- Prepare the peaches by cutting them in half, removing the stones, peeling the skin off, and slicing thinly. Arrange neatly on a platter.
- In a small cup or jar, mix the chilli powder, lemon, salt and black pepper and stir well.
- Spoon the lemon and chilli dressing evenly over the peaches.
- Scatter with pomegranate seeds or mint leaves to garnish (optional).