Green Peach Salad

Ingredients

• 2 pounds unripe peaches
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 teaspoon grated lime zest, plus 2 tablespoons juice
• 1/2 teaspoon table salt
• 1 habanero chile, stemmed, seeded, and minced
• 2 tablespoons shredded fresh mint

Instructions

1. Working with 1 peach at a time, slice vertically through the stem end and base around the pit. Repeat slicing vertically around the pit 3 more times at evenly spaced intervals to form 8 equal wedges.
2. Gently pry the wedges from the pit, then slice each wedge in half lengthwise into 1/4- to 1/2-inch-wide wedges, you should have 16 wedges from each peach.
3. Whisk oil, honey, lime zest and juice, and salt together in a large bowl.
4. Add peaches and habanero and toss to coat. Let mixture sit at room temperature for 10 minutes or refrigerate for up to 2 hours.
5. Transfer peaches, including any accumulated juices, to a large serving platter.
6. Sprinkle with mint and serve.

Notes

For the best results, the peaches should be underripe and very firm. White peaches are preferred for their floral flavor, but yellow peaches will also work. Do not use nectarines or ripe peaches.