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Grilled Nectarine Salsa

Grilled Nectarine and Blueberry Salsa

A cinch to throw together.
5 from 1 vote


  • 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.