Photography By Sarah Seddon | May 15, 2006


Peel peaches and cut into small chunks. Julienne jicama into small matchsticks. Roll mint leaves and cut into a chiffonade to make one teaspoonful. Mince chives to make one tablespoonful. Slice jalapenos very thinly (e.g., with a Kyocera ceramic slicer.) In a small bowl, add all ingredients. Stir together and adjust seasonings.

About this recipe

Recipe courtesy of Julie Wood, Kitchen Classics.


  • 2 large peaches
  • 1 small jicama, peeled
  • Mint leaves
  • Chives
  • 1 tablespoon champagne vinegar
  • 1 tablespoon walnut oil
  • 1 green jalapeno pepper
  • 1 red jalapeno pepper
  • 1 yellow jalapeno pepper
  • Juice of one lime
  • Salt and black pepper
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