Author Notes
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
Ingredients
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2 medium or 3 small hard (green, unripe) peaches or nectarines, yellow or white, or a combination
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Kosher salt
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3 tablespoons roughly chopped cilantro leaves and tender stems
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1 teaspoon finely chopped fresh mint
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3 tablespoons coconut milk
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Freshly ground black pepper to taste
Directions
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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.
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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.
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Refrigerate if not using right away, but let it come to room temperature before serving.
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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.
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