Prep 10 mins
Cook 0 mins
- 2 large ripe freestone peaches, peeled
- 2 tablespoons chopped pimientos or 2 tablespoons roasted red peppers
- 1⁄2 teaspoon fennel seed
- 1 pinch sugar
- 1 tablespoon fruity mild vinegar (such as pineapple, mango or raspberry)
- 1 tablespoon canola oil
- Cut peaches into wedges and put into a mixing bowl with pimento.
- Put remaining ingredients in a large cup and mix well.
- Add to peaches and toss gently.
- Let sit about 30 minutes before serving.