Blanch peaches: Bring a pot of water to a boil. Blanch peaches for about 30 seconds, then transfer to a bowl of ice water. Cool completely, peel, and dice into 1/2-inch pieces.

Prepare cherries: Halve and pit the cherries, adding them to a mixing bowl with the diced peaches.

Chop vegetables: Finely chop the cilantro and jalapeño, and add to the bowl.

Add onion and garlic: Dice the red onion and mince the garlic, mixing them with the fruits and herbs.

Juice limes: Juice and zest the limes, combining both with the salsa mixture.

Season with salt: Add a sprinkle of salt to taste.

Gently mix: Carefully mix all ingredients without crushing the fruit.

Refrigerate: Let the salsa chill in the refrigerator for at least 30 minutes before serving.