Nectarine Salsa Recipe
Nectarine Salsa Recipe – fruity salsa with fresh and firm, flavorful nectarines, onions, Jalapeno peppers, lime juice and cilantro. You can serve it with meat, fish and seafood or just as an appetizer with some chips.
This is a recipe for fresh (uncooked) nectarine salsa. It is ready in 5 minutes.
This fruit salsa can be made with either peaches or nectarines, but I prefer the latter, because of their tangy-sweet taste.
They taste similar, but lack the fuzzy skin, that peaches have, and while peaches are great for baked (cooked) recipes, nectarines are perfect for raw (uncooked) recipes, where we benefit from the firm texture of the fruit.
A fresh, tangy and fruity salsa, that does need to be cooked. It tastes amazing on its own, with some tortilla chips, but it also pairs well with baked (grilled) fish, pork, steak or chicken. I personally find this to be my go to salsa recipe for baked fish. It is summery, colorful, sweet and tangy ant the same time.
This recipe works with any stone fruit like Peaches, Apricots, Pluots or Plumcots, but I’ve found nectarines to be the perfect choice. You can also add some fresh blueberries, blackberries or raspberries. I’ve also seen some peach salsa recipes including ripe tomatoes, so this is also an option.
It is quick and easy to make, perfect for a grilling party or just to include in your weekly meal prep menu. Make ahead, adjust to your taste and enjoy this summer fruitiness!
How to make nectarine/peach salsa?
- Nectarines (or peaches)
- Cherries (optional)
- Red onion or shallot
- Jalapeno peppers
- Salt and Pepper
- Lemon or Lime juice
- Wash and remove pits from cherries and nectarines.
- Chop nectarines and cherries (the smaller the better).
- Place the chopped nectarines and cherries in a bowl.
- Add the onions, jalapeño and cilantro. Stir to combine. Add salt, pepper and lime juice. Stir to incorporate. Add more salt or lime juice if needed.
How to store fruit salsa?
Store in an air tight container in the fridge for up to 3 days. The flavor is even better the second and third day.
I personally don’t recommend freezing this stone fruit salsa, because it tastes best fresh.
- Firm fruit – choose firm, but ripe nectarines, This way the salsa has a nice crunchy texture.
- Substitutions – as I mentioned already, this salsa can be made with peaches, plums, pineapple or even mango, instead of the nectarines. Substitute shallot or yellow onion for the red onion, if you’d like. Omit the Jalapeno peppers, of serving the salsa to your kids (you can use green or red peppers in this case).
- The ratio of nectarines to cherries is optional. You can use more cherries, if you’d like to.
- Store – since we are using firm fruit, this salsa refrigerates very well in an air tight container. I’d say it stays good for up to 3 days, but you can keep it in the fridge even for a few days longer.
What goes well with this nectarine salsa?
Here are some suggestions for what to serve with this fruit salsa recipe:
More Salsa Recipes:
- 2-3 large nectarines — pits removed, chopped into small cubes
- 1 cup cherries — pitted and chopped into small cubes
- 1/4 red onion — chopped
- 1 small jalapeño — chopped
- 2-3 tbsp chopped cilantro — more or less to taste
- 1/4 tsp salt or more to taste
- 1/8 tsp black pepper
- 2-3 tbsp lemon or lime juice
Place the chopped nectarines and cherries in a bowl.
Add the onions, jalapeño and cilantro. Stir to combine. Add salt, pepper and lime juice. Stir to incorporate. Add more salt or lime juice if needed.
Nutrition InformationCalories: 55, Fat: 0.3g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 155mg, Potassium: 199mg, Carbohydrates: 14g, Fiber: 2g, Sugar: 11g, Protein: 1g, Vitamin A: 313%, Vitamin C: 11%, Calcium: 9%, Iron: 0.4%