Grilled Nectarine and Blueberry Salsa
A cinch to throw together.
For how easy it is to make, fruit salsa is pretty impressive….an excellent ROI, or return on investment for the time it takes to make it.
It makes a colorful condiment, side dish, topping for meat and fish, or dip for chips.
Fruit salsa is perfect for summer get-togethers, parties, appetizers, picnics, cookouts or even dessert.
I especially like the taste of fruit salsas that have sweet and savory flavors, and soft and crunchy textures.
In this recipe there are a combination of flavors; fruity, sweet, spicy, grilled…plus the savory flavors of red onion, jalapeno and cilantro.
It’s juicy and the colors are so darn pretty and vibrant that it can dress up fish or chicken in a matter of minutes.
This delightful salsa is made with grilled nectarines.
To me, when grilled, the nectarines taste a bit sweeter and 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, adding a few more skewers of nectarines to the barbecue may be a good thing.
This delicious salsa can be served as an appetizer, side dish; topping for shredded pork, beef, fish, or chicken; a topping for tacos, nachos, tostadas; as a dip for pita or tortilla chips; or as a snack.
Let’s check out the ingredients.
Nectarines, blueberries, red onion, jalapeno peppers, cilantro, lime, salt, and agave nectar
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Heat the barbecue grill on medium heat.
For the Nectarines – With the skin still on the nectarines…
…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.
For the Salsa – 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 like in the picture above.
Then just discard the middle seed area, and chop away at the rest of the pepper.
To the bowl, add the jalapenos…
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 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 and…
Thank you so much for stopping by CCC!
More Fruit Salsa Recipes You May Like:
Mojito Melon Salsa by How Sweet It Is
Pineapple Mango Salsa by The Pioneer Woman
Kiwi Salsa by Simply Recipes
Mango Key Lime Salsa by Coupon Clipping Cook
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Grilled Nectarine and Blueberry Salsa
- 4 nectarines
- 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 rinsed, stems removed
- 1 lime juiced
- 3 dashes salt
- 3 teaspoons agave nectar for the salsa, or add to taste
- 4 skewers
- Heat the barbecue grill on medium heat.
- For the Nectarines - With the skin still on the nectarines, 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.
- For the Salsa - 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 agave nectar (to taste).
- Serve as a side dish, on top of fish or chicken, or by itself as a snack.
This recipe was originally posted on June 30, 2014.