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Summer fruit salsa is a sweet and savory twist on traditional tomato salsa, combining ripe peaches, juicy pears, and fresh tomatoes with a splash of honey and balsamic vinegar.
It’s a bright, flavorful preserve that pairs just as well with grilled meats as it does with tortilla chips. This easy canning recipe captures the best of the season in shelf-stable jars for year-round enjoyment.
Summer Fruit Salsa is the perfect blend of sweet, savory, and just a touch of heat—capturing the flavor of peak summer produce in a jar. With ripe tomatoes, juicy peaches, crisp pears, and a splash of balsamic vinegar and honey, it’s a bright, balanced salsa that’s as good with chips as it is spooned over grilled chicken, fish, or tacos.
While most salsas are either tomato-based or fruit-forward, this one blends both for a complex flavor that’s sweet, tangy, and mildly spicy. The acidity from balsamic vinegar and lemon juice makes this salsa safe for water bath canning, preserving it safely on your pantry shelf for up to 18 months.
Adapted from the Ball Complete Book of Home Preserving, this is one of those “use it on everything” recipes that never lasts long in our house.
Why You’ll Love It
- Sweet & savory: A perfect mix of peaches, pears, tomatoes, honey, and balsamic.
- Safe for canning: High-acid ingredients and tested ratios make this one shelf-stable.
- Versatile: Use it as salsa, topping, chutney, or glaze.
Ingredients for Summer Fruit Salsa with Honey & Balsamic
This recipe makes about 6 pints. Be sure to treat your pears and peaches with lemon juice or a commercial anti-browning solution as you go to keep the fruit looking bright.
- Tomatoes:Form the base of the salsa and balance the sweetness of the fruit. Use plum tomatoes or other firm, paste-type varieties for best texture.
- Peaches:Add sweetness and a juicy bite. Treat with lemon juice or a fruit preserver to prevent browning.
- Pears: Bring a smooth, mild sweetness and silky texture. Also treat to prevent browning.
- Red Bell Pepper: Adds crunch and a touch of earthy sweetness.
- Red Onion: Provides savory depth. You can use yellow onion if needed, but red keeps the color bright.
- Jalapeño Peppers: For heat. Remove seeds and membranes for a milder salsa, or leave a few in for a bit more kick.
- Cilantro: Adds fresh, herbal flavor. Optional if you’re not a fan—parsley can be substituted.
- Honey: Naturally sweetens the salsa while rounding out the acidity.
- Lemon (zest and juice): Adds brightness and contributes acidity for safe canning.
- Balsamic Vinegar: Provides depth, sweetness, and a slight tang that complements the fruit beautifully. I know it’s a strange addition for a “salsa” but it really brings everything together beautifully.
- Fresh Mint: Optional, but adds a cool, unexpected layer of flavor that pairs well with peaches and pears.
You can use other stone fruits in place of the peaches, and you can substitute apples in place of pears. For the peppers, any combination of peppers, hot or sweet, works wonderfully and is safe for canning so long as you don’t increase the total amount.
Sugar or maple can be used in place of honey, but honestly, the honey is amazing here and I’d stick with it for the best flavor.
Balsamic vinegar really makes this salsa unique, but if you’re not feeling it, you can use any vinegar that’s been standardized to 5% acidity. White balsamic is a lighter choice, and will give you great color without compromising flavor.
How to Make Summer Fruit Salsa
Start by preparing all your produce—peel and chop the tomatoes, peaches, and pears, treating the fruit as you go to prevent browning. Chop the onion, peppers, and herbs.
Combine everything in a large stockpot: the tomatoes, peaches, pears, red bell pepper, onion, jalapeños, cilantro, honey, lemon zest and juice, balsamic vinegar, and mint. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for about 5 minutes. This allows the flavors to blend while keeping the fruit pieces intact.
Ladle the hot salsa into prepared half-pint or pint jars, leaving ½ inch headspace. Use a utensil to remove air bubbles, adjust headspace if needed, and wipe the rims. Apply two-part canning lids until fingertip tight.
Process the jars in a boiling water bath canner—15 minutes for jars at lower elevations. Be sure to adjust for your altitude (see below). Once processed, let the jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark pantry. This salsa is safe for long-term storage and improves in flavor after the first few weeks.
Altitude Adjustments
Since water boils at a lower temperature at higher elevations, you’ll need to increase the processing time for safe canning.
- 0 to 1,000 feet: Process pint and half-pint jars for 15 minutes
- 1,001 to 6,000 feet: Process for 20 minutes
- Above 6,000 feet: Process for 25 minutes
Summer Fruit Salsa with Honey & Balsamic
Equipment
Ingredients
- 4 cups tomatoes, cored, peeled, and chopped
- 2 cups peaches, peeled, pitted, chopped, and treated to prevent browning
- 2 cups pears, peeled, cored, chopped, and treated to prevent browning
- 1 medium red bell pepper, stemmed, seeded, and finely chopped
- 1 cup red onion, finely chopped
- 3 to 4 medium jalapeño peppers, seeded and finely chopped
- ½ cup cilantro, loosely packed
- ½ cup honey
- 1 medium lemon, juice and zest
- ¼ cup balsamic vinegar
- 1 tbsp fresh mint, finely chopped
Instructions
- Prepare a Canner: If canning, prepare a waterbath canner and jars before you being.
- Prepare salsa: Combine all ingredients in a large pot. Bring to a boil, then simmer for 5 minutes.
- Fill jars: Ladle hot salsa into sterilized pint or half-pint jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip tight.
- Process: Process jars in a boiling water bath—15 minutes (0–1,000 ft), 20 minutes (1,001–6,000 ft), 25 minutes (above 6,000 ft).
- Cool & store: Let cool 12–24 hours. Check seals, label, and store. Best flavor develops after a few weeks.
Notes
Is This a Safe Salsa Canning Recipe?
Yes—this is a safe, tested salsa canning recipe adapted from the Ball Book of Canning, which follows the established guidelines from the National Center for Home Food Preservation. You don’t have to can this salsa—it also makes a fantastic refrigerator or freezer preserve. But if you are canning it, it’s important to follow the ingredient ratios to ensure the final product is safe for shelf storage. Do not decrease the amount of acid in the recipe. The lemon juice and balsamic vinegar are essential for maintaining proper pH levels, making the salsa safe for water bath canning. Similarly, don’t reduce the quantity of acidic ingredients like tomatoes, peaches, or pears. You can reduce or omit low-acid ingredients, such as peppers, onions, or herbs. Feel free to use fewer jalapeños, skip the mint, or reduce the cilantro—just don’t increase those components beyond what’s called for in the recipe. As with all canning recipes, you can freely adjust the salt, dry spices, and herbs to your taste. The salt here is for flavor, not preservation, and the same goes for ingredients like mint or additional dry seasonings.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Salsa Canning Recipes
If you’re building out your pantry with more home-canned salsas, be sure to check out these other tested recipes:
Try a sweet and smoky Chipotle Mango Salsa or the bold fruit-forward flavor of Mango Salsa and Pineapple Mango Salsa. For a rich, earthy twist, give Chipotle Tomatillo Salsa or classic Tomatillo Salsa a try.
If you’re swimming in green tomatoes, Green Tomato Salsa Verde is a perfect use.
For something seasonal and unique, Cranberry Salsa is bright, tart, and great for winter meals.
Prefer something savory and snack-ready? Go with a mild and versatile Mild Jalapeño Salsa or the ever-popular Corn Salsa Recipe for Canning—a must-have for taco nights.
