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Author Notes: I adore nectarines, and when I get tired of just eating them out of hand, this is what I do with them. It makes a divine topping for grilled fish or turkey burgers. —ieatthepeach
Makes: about 4 cups
large firm-ripe nectarines, pitted and diced
red, orange, or yellow bell pepper, seeded and diced
small red onion, diced
jalapeno pepper, seeded and minced
tablespoon chopped fresh mint, or to taste
tablespoon freshly squeezed lime juice (about 1 lime's worth)
- Combine all ingredients in a large mixing bowl, and toss to combine. Refrigerate for at least 1 hour, and up to 12 hours (overnight), before serving.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit
- This recipe was entered in the contest for Your Best Fresh Herbs