With the arrival of Labor Day, summer is “offically” over. Kids are heading back to school (if they’re not there already), beach house rental prices have plummeted, and the pumpkin spice flavored goodies are out in full force.

I’m as excited about the start of fall as anyone—the first pumpkin beers of the season are chilling in my fridge right now—but with 80-degree days still forecast for at least a couple more weeks, I can’t switch off summer mode yet. Especially when it comes to making the most of summer fruit, still in full, bounteous swing.

Since just eating a piece of fruit gets a little boring, I decided to make a fruit salsa to jazz up my five-a-day. Fresh pineapple, now at the end of its season, mint and lime juice rounded out some just-ripe peaches to make a flavorful, refreshing treat. I call this a salsa but really, it’s a diced fruit salad, so feel free to eat it with a spoon, tortilla chips, on top of ice cream or yogurt, or however you like it.

Peach-Pineapple Salsa

Ingredients:
3 large or 4-5 small peaches, peeled, cut in 1/2″ dice (yields ~3 cups)
2 cups of fresh pineapple, cut in 1/4″ dice (if substituting canned pineapple, use the kind stored in its juices, not in syrup)
1/2 cup tightly packed fresh mint leaves, finely chopped
juice of two limes (about 1/3 cup)
2 green cayenne peppers, finely minced (can substitute other hot peppers to taste or eliminate entirely)

Directions:
Mix all ingredients well, cover tightly, and let sit in the refrigerator for several hours. (This step is important as it mellows the vegetal mint and allows all the flavors to blend.) Serve over ice cream, as a topping for tacos, with tortilla chips, or plain. Keeps up to three days in the fridge.