• 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
• 2   cups cubed ( 1/2 inch) peeled jicama
• 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
• 1/2   cup fresh lime juice
• 1/4   cup chopped fresh mint
• 1/4   cup chopped fresh cilantro
• 1/4   cup chopped fresh basil
• 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!

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• 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
• 3/4   cup packed brown sugar
• 3/4    cup cider vinegar
• 1/4     cup golden raisins
• 2         Tablespoons finely chopped red onion
• 2         Tablespoons finely chopped pickled ginger
• 1          Tablespoon chili powder
• 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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