Low FODMAP Grilled Tomato Peach Salsa
This Low FODMAP Grilled Tomato Peach Salsa came about after we had been grilling fruit (to great success) and had some extra peaches around. Peaches, you ask? Yellow peaches have been lab tested by Monash University and are low FODMAP in 30 gram amounts, the size of which you can see below.
Eat A Peach
While a whole peach is best reserved for those who have completed a structured Challenge phase and have found that they tolerate sorbitol (a polyol) well, there are actually quite a few things one can do with 30 g of yellow peach per serving.
This recipe for Low FODMAP Grilled Tomato Peach Salsa is a great introduction to low FODMAP peach eating!
We have already whipped up a Dutch-baby peach pancake (with ginger) as well as a peach sauce for duck.
Here above, yellow peaches are grilled along with beefsteak tomatoes to make a saucy-textured grilled salsa. (If you are a salsa lover, check out our Fresh Salsa, too).
Try it with any grilled protein. We love it with our Quick Grilled Pork Tenderloin, but it works wonders on fish and poultry, too.
Check out our Pineapple Salsa, too.
Low FODMAP Grilled Tomato Peach Salsa
Are you a salsa lover? Try our Low FODMAP Grilled Tomato Peach Salsa - make it while you have the grill going.
Low FODMAP Serving Size Info: Makes about 2 cups (570 g); 16 servings; serving size 2 tablespoons
Ingredients:
- 3 medium beefsteak tomatoes, halved crosswise
- 2 medium yellow peaches, halved and stoned
- Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
- Kosher salt
- Freshly ground black pepper
- ½ cup (32 g) chopped scallions, green parts only
- ½ to 1 jalapeno seeded, cored and minced
- Lime juice
Preparation:
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Prepare a medium hot grill, propane or hardwood charcoal. Brush your clean grates with a little vegetable oil.
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While grill preheats, place peach and tomato halves cut side up on a rimmed sheet pan. Brush lightly with oil and season well with salt and pepper.
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Grill peaches and tomatoes cut side down until they develop decent char marks, then flip over and grill the other side. They should be somewhat cooked through and nicely charred
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While peaches and tomatoes are grilling, combine scallions, jalapeno to taste and a little lime juice (start with about 2 teaspoonin a non-reactive bowl. When peaches and tomatoes are finished grilling, chop finely and add to the bowl Stir everything together and taste. Adjust seasoning with more salt, pepper and/or lime juice if needed. Salsa is ready to serve and is best warm or at room temperature.
Notes:
Tips
- If you are using a hardwood charcoal, it will take a while for the coals to burn down to an appropriate temperature for your main dish. The beauty of this grilled salsa is that you can grill the tomatoes and peaches while the coals are hot. Then you will be done with the salsa by the time the coals are ready for your protein.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Expand Your Low FODMAP Salsa Horizons With These Other Unique, Quick, Fresh and Easy Salsa Recipes.
I am new to FODMOD and have found several contradictions on what to eat
One said NO Peaches. Then ok for 30 grams.
Hi Babette, as you can read in the recipe, we use primary sources – Monash and FODMAP Friendly. They are the two entities lab testing foods and reporting results. 30 g of yellow peaches are low FODMAP according to Monash lab tests. This means that they are low FODMAP at this amount but CAN be high FODMAP at greater amounts. Always use primary sources as a reference. This article might be of interest. I suspect you found a list somewhere that said peaches were high FODMAP. Those lists are very high level and do not address serving sizes. They lose nuance and can also be flat out incorrect depending on the source.