Peach + Blueberry Pico de Gallo

This is a dish that Greg and I make frequently. We stand together, each chopping away at a vegetable or fruit, and create this bowl of beautiful tastes and colors. We top it onto chips as we make the rest of our meal, and then we enjoy it as a topping on veggie or fish tacos. Every single time we make this, we each take our first crunchy bite and declare it as our favorite food ever. And every single time we make this, we get into a conversation about just how good real food tastes and how lucky we are to eat food this good and healthy for us. I hope we do that forever.

We are lucky to eat food this good, especially this time of the year, using seasonal and local ingredients. For this batch of pico, we brought home most ingredients from Three Springs Fruit Farm and we’ve actually made it twice this week. Once for fish tacos and another time, sweet potato tacos. 

With just nine total ingredients, this dish is so easy to prepare and is also so versatile. The base of tomato, red onion, jalapeno and cilantro works so well for switching up the fruit seasonally. We often make it with mango and have done it with just peach, too. But for this batch I added blueberries and loved it. This pico adds just the right freshness, crunch and sweetness to a taco and is great with just chips, too. 

The color, smell and taste of this is truly special and I have a hard time believing that you wouldn’t declare this as your favorite food ever on your first bite either. Make it while we are lucky enough to have fresh summer fruits and veggies, enjoy every bite, and be reminded of just how good real food tastes!










Peach + Blueberry Pico de Gallo
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  1. 1 generous cup cherry or grape tomatoes
  2. 1 large peach
  3. 1/2 cup fresh blueberries
  4. 1 small red onion (or about 1/2 cup)
  5. 1 small jalapeno
  6. Handful of fresh cilantro
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon pepper
  1. Evenly dice the tomatoes and peach. Finely dice the onion and jalapeno. Roughly chop the cilantro. Combine everything in a bowl, along with the whole blueberries, with olive oil, salt and pepper and stir until combined. Taste and adjust seasoning as desired.
  1. *My tomatoes were multi-colored mini heirlooms but any cherry or grape tomato will work fine.
  2. * I used a yellow peach but a white one would work great as well.
The Dreaming Foodie https://www.thedreamingfoodie.com/

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