Wash the peaches under cold water and pat dry. Score a shallow X in the bottom of each peach. Drop them into boiling water for 30 seconds, then immediately transfer to a bowl of ice water for 60 seconds. Peel off skin.

Halve each peach and remove the pit. Cut each half into strips about 8mm wide, then cut across those strips to produce small, uniform cubes approximately 8–10mm across.

Pit the cherries using the bottle-and-chopstick method or a cherry pitter. Halve each pitted cherry and place in the bowl with the diced peach.

Mince the jalapeño as finely as possible and dice the red onion as finely as possible.

Add the minced jalapeño and red onion to the bowl with the peach and cherry.

Add the finely chopped cilantro, lime juice, lime zest, honey, and salt. Gently fold everything together using a large spoon.

Taste the salsa and adjust lime juice, cayenne, or salt as needed.

Allow the salsa to rest covered at room temperature for 15–30 minutes before serving.