Peach Salsa

It’s crazy to think that the summer is almost behind us! We hope that you’ve had an amazing time whether you were here in the UAE or traveling the world. At Fruitful Day, we always look forward to the summer as it’s when stone fruit is in season and we get the most delicious peaches, nectarines, and apricots from the region.

Before summer escapes us, we wanted to share a recipe that is easy to make and super delicious poolside snack. A twist on a classic tomato salsa, a peach salsa is a great way to eat seasonal. Make a batch, store it in the fridge and avoid all the sugar, preservatives, and dehydrated vegetables in the the store bought version.

If you’re eating your peach salsa with tortilla chips, read the ingredient label before selecting which bag to buy. Most corn tortilla chips are made using highly processed oils, however, some brands use better quality oils like coconut oil. Look out for Non-GMO, organic corn chips. You may even find some brands which are made with sprouted grains such as millet and quinoa and are a great alternative to regular corn tortilla chips. You can also skip the chips and serve it over fish or chicken, added to burrito bowls or used as a garnish on tacos!

We hope you love this recipe as much as we do and check back soon as we have some great back-to-school recipes coming soon.

Peach Salsa (makes two small bowls)  

Preparation time: 30 minutes


  • 5 peaches and/or nectarines
  • 5 shallots
  • ½ red bell pepper
  • 1 handful of coriander
  • Juice of 2 limes
  • Salt & Pepper to taste
  • ¼ tsp smoked paprika


  1. Pit and dice all peaches and nectarines.
  2. Peel and dice the shallots.
  3. De-seed the bell pepper, cut in half and then dice one half only.
  4. De-seed and then finely dice the two green chili’s.
  5. Wash and finely chop the coriander.
  6. Add all the prepared ingredient to a bowl.
  7. Squeeze a two limes and add to the bowl.
  8. Add salt, pepper and smoked paprika until fully incorporated.



Peach & Nectarine Cobbler

Just like that it’s almost the end of Ramadan already. Where has the time gone?! Despite the heat, we have very much enjoyed the Holy Month. It is always a beautiful time of year to meet friends and be introduced to new and inspiring people. As we head into the summer, we have some exciting plans as always.  Watch this space!

In the meantime our Eid gift to you is a delicious gluten and sugar free cobbler recipe. Don’t worry – it’s not difficult and it doesn’t matter if it’s not perfect when you make it. It’s an impressive dessert that is still light and simple. Bring it with you this weekend to wherever you are heading and gather around and enjoy the holidays!
Eid Mubarak from us at Fruitful Day. 

Peach & Nectarine Cobbler (makes one 25cm round dish cobbler)

(Serves 4)                                     

45 minutes

INGREDIENTS for the filling

  • 3 peaches from the Fruitful Day Box
  • 3 nectarines from the Fruitful Day Box
  • Juice of half a lemon
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

INGREDIENTS for the crust

  • ½ cup of coconut flour
  • ½ cup of gluten free flour 
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp grass fed butter
  • 3 tbsp honey
  • 1 egg


Peach & Nectarine Cobbler

METHOD for the filling

  1. Slice all the nectarines and peaches into 5mm slithers.
  2. In a large bowl, toss the sliced nectarines and peaches in the lemon juice and spices.
  3. Arrange the fruit in your baking dish – in a smaller dish, the slices may layer on top of one another.

METHOD for the crust

  1. Preheat the oven to 160 °C
  2. Melt butter and set aside.
  3. Mix together all dry ingredients: flours, cinnamon, baking powder and salt.
  4. Whisk the egg in a bowl and set a small splash aside for the egg wash later.
  5. Add wet ingredients: butter, honey and the rest of the egg.
  6. Combine ingredients and bring together to form a dough.
  7. Lightly flour a clean, flat surface and roll the dough out to 3-4mm thickness.
  8. Using cookie cutters, cut out the desired shape. Place this cut out shape on top of the layered peaches and nectarines.
  9. Continue until all the dough is used – there may be some left over depending on the size of the dish.
  10. Using a brush or your finger, paint the dough cut outs with a layer of egg wash.
  11. Place in the oven and bake for 25 – 30 minutes or until dough is browned and the peaches are caramelised.
  12. Serve hot or cold with yoghurt or ice cream.