Chile fruit
To celebrate Chile fruit, the Chilean Fruit Association in association with some of the United States professional chefs held the "Taste of Summer in Winter" recipe contest. Here’s a sampling of some terrific and unique winners!

Chilean Peach-Chipotle Salsa for Grilled Fish (by Paul Kirk)
Ingredients:

Chilean Peach-Chipotle Salsa for Grilled Fish (by Paul Kirk)
2 cups diced ripe Chilean peaches
_ cup fresh lemon juice
_ cup diced red onion
_ cup diced sweet red pepper
_ cup canned chipotle chili peppers, minced and seeded
1 _ teaspoons pressed fresh garlic
1 _ teaspoons toasted and crushed cumin seeds
1 teaspoon minced fresh oregano
salt and freshly cracked pepper to taste
12 thin square slices of boneless Chilean sea bass (~ 3 ounces each)
6 fresh oregano sprigs (garnish)
Method:
Combine first 8 ingredients in a large bowl to make salsa. Lightly toss to combine flavors. Season with salt and pepper and set aside. Place 6 slices of fish in lightly oiled baking dish. Top each piece with _ cup salsa. Cover each piece with another slice of fish. Spoon half the remaining salsa over the fish slices, reserving approximately _ cup for garnish. Bake for 25 minutes at 350 degrees Fahrenheit or until fish test is done.
Chilean Blackberry Polenta with Chilean Peach Compote (by Robert Silverman)
Serves 4
Ingredients:

3 cups ripe Chilean peach slices
1 teaspoon plus 1 tablespoon butter
2 tablespoons honey
1 _ cups water
1 cup milk
2 tablespoons sugar
2 teaspoons grated lemon peel
_ teaspoon salt
_ teaspoon salt
_ cup polenta (coarse ground corn meal)
2 _ cups fresh Chilean blackberries, rinsed and divided
_ cup brown sugar
_ teaspoon cinnamon
Method:
Saute peaches in teaspoon butter. Stir in honey and keep warm. Bring water, milk, sugar, lemon peel and salt to a boil. Slowly add cornmeal in a stream, stirring with a whisk to avoid lumps. Reduce heat to low and simmer, stirring frequently for 10-15 minutes. Remove from heat. Stir in remaining 1 tablespoon of butter. Gently fold in 2 cups of blackberries. To serve combine brown sugar and cinnamon and portion into four bowls. Top with reserved peach compote, sprinkle with brown sugar mixture and garnish with remaining _ cup blackberries.