Boil a pot of water and blanch the peaches for about 30 seconds, then transfer to an ice bath. Peel and dice the peaches.

Pit and chop the cherries roughly.

In a mixing bowl, combine diced peaches and pitted cherries. Finely chop jalapeño and half a red onion, and add them to the bowl.

Pour in lime juice and sprinkle with salt; stir gently to combine.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salsa a good stir and let sit at room temperature for about 15 minutes.