Peach Ginger Salsa        

Recipe from: Cooking Light July 1997 p. 106

1 cup cubed peaches, about 2
1 cup cubed seeded tomato, about 3
1/4 cup sliced green onions
2 teaspoon sugar
2 teaspoon cider vinegar
1 teaspoon minced peeled fresh ginger   
1/8 teaspoon salt
1  dash of fresh ground pepper

Combine all ingredients and stir well. Chill

Serve over poultry, pork or fish.