CUCUMBER FRUIT SALSA

We always have way more cucumbers and tomatoes from our garden than we can handle. This recipe is a delightful way to use them up. If making it ahead, stir in the banana and peach right before serving.

—ANNA DAVIS SPRINGFIELD, MO

PREP: 25 MIN. + CHILLING • MAKES: 24 SERVINGS (1/4 CUP EACH)

1 large cucumber, finely chopped

2 medium green peppers, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 tablespoons lemon juice

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh parsley

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1/8 teaspoon pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in the peach and banana.

image 5 STAR TIP

To easily remove seeds from a cucumber, cut it in half lengthwise, then run a melon baller down the length of both halves to scoop out the seeds. This is much faster than using a knife and wastes little of the cucumber. Finish by chopping the cucumber into small pieces or use as your recipe directs.