Friday, September 4, 2026

Serve this low-fat, nutrient-rich salsa with grilled fish, pork steaks, chicken or burgers. Or as an appetizer or snack serve with corn tortilla cups (scoops) and watch it all disappear.

Preparation Time: 15 minutes
Marinating Time: 1 hour to 2 days
Makes 2 cups (500 mL)

3 ripe Ontario Peaches
Half Ontario Sweet Red Pepper, diced
4 Ontario Green Onions, sliced
1 to 2 small Ontario Hot Peppers, diced
3 tbsp (45 mL) chopped fresh Ontario Parsley
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) vegetable oil
1 clove Ontario Garlic, minced
1 tbsp (15 mL) grated fresh ginger root
Salt and pepper

To make peeling easier, blanch peaches in boiling water 30 to 60 seconds, then transfer to cold water for 1 minute. Peel, pit and dice peaches.

In bowl, combine peaches, red pepper, green onions, hot peppers, parsley, lime juice, oil, garlic and ginger. Season to taste with salt and pepper. Cover and refrigerate at least 1 hr. or up to 2 days. Serve cool or at room temperature rather than ice cold.

Cheesecake in a Jar recipe:

Grilled honey-cinnamon-kissed sweet, juicy Ontario fruits make for a delectable topping for these retro, creamy, no-bake cheesecakes. Whether you make them in a jar or ramekin or spoon them into dessert glasses, they will be a big hit.

Preparation Time: 20 minutes
Chilling Time: 6 hours
Grilling Time: 5 minutes
Makes 6 servings

9 vanilla wafer cookies, crushed
1 tbsp (15 mL) fresh lemon juice
3/4 cup (175 mL) whipping cream (35%)
1 pkg (8 oz/ 250 g) brick cream cheese, softened
1/3 cup (75 mL) icing sugar
1 tsp (5 mL) vanilla

Grilled Honey Fruit:
6 tbsp (90 mL) Ontario Liquid Honey
1 tsp (5 mL) ground cinnamon
2 ripe but firm Ontario Peaches or Nectarines

In small bowl, combine crushed vanilla wafers and 2 tsp (10 mL) of the lemon juice; divide among six 1/2-cup (125 mL) jelly jars or ramekins. Set aside.

In chilled bowl, whip cream. In large bowl, beat together cream cheese, sugar, remaining 1 tsp (5 mL) lemon juice and vanilla until creamy and smooth; fold in whipped cream until blended. Spoon mixture on top of cookies in jars and smooth tops. Cover and refrigerate until firm, 6 hours or overnight.

Grilled Honey Fruit:
In small bowl, whisk honey with cinnamon; set aside. Halve and pit fruits; brush all over with honey mixture. Place fruit, cut side down, on greased grill over medium-high heat; grill, covered, for 5 minutes or until warm and grill marked. Let cool slightly; cut into bite-size pieces. Spoon fruit on top of cheesecake; drizzle with any remaining honey-cinnamon mixture.

Tips: Try 4 Ontario Apricots or Plums instead of the peaches. Or top with fresh seasonal berries; no need to grill, just toss with Ontario honey to taste. If the honey is thick, warm slightly in the microwave.