Plum, peach, and tomato salad

4 plums, pitted and cut into thin wedges;

2 large peaches, peeled, pitted, and cut into thin wedges;

2 medium tomatoes, peeled if necessary, cored, and cut into thin wedges;

1 small red onion, halved lengthwise and cut into thin strips;

1 to 2 jalapeño or Serrano chiles, finely chopped (remove the seeds and membranes to reduce the heat);

Finely grated zest of 1 lime;

Juice of 2 limes (about 1⁄3 cup);

1 teaspoon kosher salt;

1⁄2 teaspoon ground black pepper;

1⁄4 cup lightly packed cilantro leaves, coarsely chopped.

Stir together all of the ingredients except the cilantro in a large bowl. Cover and let sit at room temperature for 1 hour to give the flavors time to come together, stirring occasionally.
Stir in the cilantro and check the seasoning just before serving.
Variation: To quickly and easily transform this salad into fruit salsa, simply dice the fruit into small pieces and bump up the chile to taste. You’ll get about 4 cups of salsa.