Nectarine Salsa Recipe


Summertime should be fun, exciting, and filled with memories you can take with you. It is a time for being out and about having thrilling adventures and learning something new with family and friends.

When I was young, my mom taught me how to bake cakes and pastries, make dips and cook different dishes during summer since that was the when I had the time to sit down and watch her do her thing in the kitchen.

One of the dips I really like making, since then until now, is the Nectarine Salsa. It is sweet, tangy and a tad spicy so a great compliment to grilled and fried fish.

Nectarine FAQ

  • Nectarines are of the same specie as the peach. Except for the fuzz present in peaches, nectarines and peaches are almost identical.
  • Although the same as peaches, nectarines contain more potassium and vitamin C than peaches.
  • Just like peaches, nectarines are classified according to color (White and Yellow flesh) and the pit adherence to the flesh (clingstones, freestones and semi-freestones).

How to make Nectarine Salsa

Prep Time: 10 mins

Cook Time: 10 mins

Ready In: 25 mins

Yields: 2 servings


  • 2 nectarines, pitted and chopped
  • 1/4 medium red onion, finely chopped
  • 1/4 cup balsamic vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste


  1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
  2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned. Serve with seafood or chips.
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