As anyone who’s seen my Instagram feed and NotRecipes on the new Food52 app can attest, I make Bill Smith’s Genius-anointed Green Peach Salad every chance I get during stone fruit season. People say, “Really? Hard peaches?!” To which I say, it’s no different from the green papaya and green mango salads of Southeast Asia. We should be serving unripe fruit more often in savory dressings! Here, I combine green nectarines or peaches with the simplest cilantro chutney, to create a brightly flavored, crunchy topping worthy of whatever you’re throwing on the grill this summer. ;o) —AntoniaJames
2 medium or 3 small hard (green, unripe) peaches or nectarines, yellow or white, or a combination
3 tablespoons roughly chopped cilantro leaves and tender stems
1 teaspoon finely chopped fresh mint
3 tablespoons coconut milk
Freshly ground black pepper to taste
In This Recipe
About 30 minutes - or up to 6 hours — before serving: Coarsely chop the stone fruit into the bowl in which you’ll be serving this chutney. Don't bother peeling the fruit. Sprinkle lightly with salt. Toss gently and sprinkle on a bit more.
After 20 minutes, stir in the remaining ingredients, toss well and let rest until serving. Test for salt and add more if necessary, right before serving.
Refrigerate if not using right away, but let it come to room temperature before serving.
NB: This should be made the day you plan to eat it, as the fruit tends to get mushy if kept much longer than 6 - 8 hours.