Grilled Nectarine and Blueberry Salsa
It’s that time of year when there are all kinds of fresh fruits and berries in the market at great prices.
As I walked into the store the other day I saw tables of fresh berries and I thought to myself…please don’t be on sale.
Normally I would be thinking to myself just the opposite…oh please be on sale.
But this time my fridge was already full of berries and fruit.
Luckily the prices were good but not over-the-top great so I was able to resist. Whew.
For how easy it is to make, I think a fruit salsa is pretty impressive….an excellent ROI, or return on investment for the time it takes to make it.
As a topping, it can really spruce up a plain old piece of fish or chicken, not to mention add some nice flavor.
And the colors are so darn pretty and vibrant.
Speaking of vibrant colors, my friend Eva brought these amazingly beautiful little dishes back from Peru for me.
I love these little bowls so much that I set them on top of a small hutch that’s in my dining room area rather than storing them in a cupboard.
Thank you Eva!
She also brought a number of cute little bowls back from India for me and I can’t wait to use them. This girl gets around the globe I tell ya.
Okay, back to the salsa which is made with grilled nectarines. To me, when grilled, the nectarines are a bit sweeter and a tad softer.
The problem I have when I grill nectarines is that I sample them….one after the other because they’re so good. And then I run short for my recipe.
So if you’re like me, add a few more skewers of nectarines to the barbie.
Let’s check out the ingredients.
Nectarines, blueberries, red onion, jalapeno peppers, cilantro, lime, salt, and agave nectar
Here’s how to make it.
Heat the barbecue grill on medium heat.
With the skin still on the nectarine…
…cut the fruit from each side of the seed in large pieces.
Skewer the pieces of nectarines length-wise.
Drizzle agave nectar on the nectarines.
Using a cooking brush, spread the nectar on all sides of the nectarines.
Grill the nectarines until they have grill marks on each side (about 5 minutes on each side).
Remove from the grill…
…and set aside to cool.
In a medium size bowl,
add the onions.
Just before chopping the jalapenos, an easy way to get rid of the seeds is to cut off the sides of the pepper first so that the seed area in the middle is completely separate.
Then just discard the middle seed area, and chop away at the rest of the pepper.
Add the jalapenos to the bowl….
Next, add the…
chop the nectarines in large enough pieces so that they’re not mushy…
…and add them to the bowl.
Then add the lime juice,
Gently mix the ingredients.
Add the agave nectar (to taste).
Gently mix in the nectar.
Serve as a side dish,
on top of fish or chicken,
or by itself as a snack…
More fruit salsa recipes:
Mojito Melon Salsa by How Sweet It Is
Strawberry Mango Salsa by Two Peas & Their Pod
Pineapple Mango Salsa by The Pioneer Woman
Kiwi Salsa by Simply Recipes
Pineapple and Banana Salsa by Closet Cooking
Mango Key Lime Salsa by Coupon Clipping Cook
Grilled Nectarine and Blueberry Salsa
Yield: Serves 3
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
3 teaspoons agave nectar (for the nectarines)
½ cup chopped red onion
¼ cup chopped cilantro
2 jalapeno peppers, seeds removed and chopped
½ cup fresh blueberries
1 lime, juiced
3 dashes salt
3 teaspoons agave nectar (for the salsa), or add to taste
Heat the barbecue grill on medium heat. With the skin still on the nectarine, cut the fruit from each side of the seed in large pieces. Skewer the pieces of nectarines length-wise. Drizzle the agave nectar on the nectarines. Using a cooking brush, spread the nectar on all sides of the nectarines. Grill the nectarine until they have grill marks on each side (about 5 minutes on each side). Remove from the grill and set aside to cool.
In a medium size bowl, add the onions, jalapenos, and cilantro. Chop the nectarines in large enough pieces so that they are not mushy. Add the lime juice, salt, and blueberries. Gently mix the ingredients. Add the agave nectar (to taste). Serve as a side dish, on top of fish or chicken, or by itself as a snack.