• Fresh Nectarine Salsa
  • Nectarine Salad Bowl
  • Plum & Nectarine Crisp
Fresh Nectarine Salsa

3/4 lb Nectarines
1 1/2 ts Lemon juice -- fresh
1 1/2 ts Red onion -- chopped
1 1/2 ts Fresh coriander leaves -- Chopped
1/4 ts Cumin
1/4 ts Salt -- or less
1/8 ts Cayenne pepper -- or more

Dice nectarines (leave peel on the fruit). Transfer diced fruit to a non-metal
bowl. Squeeze 1-1/2 teaspoons juice from 1 lemon and add with onion,
coriander and cumin. Season with up to 1/4 tsp. salt and a pinch of cayenne.

Nectarine Salad Bowl

4 med Nectarines; sliced (2 cups)
1/4 c Sugar
1/2 tsp Ginger
1 tsp Lemon juice
3 oz Cream cheese; softened
1 small Head lettuce
2 c Fresh raspberries; or halved strawberries
1/2 c Seedless green grapes; or blueberries

In medium bowl, combine nectarines, sugar, ginger and lemon juice; toss
gently. Cover; refrigerate 1 hour. Drain nectarines, reserving liquid. In small
bowl, blend cream cheese and reserved liquid. To serve, line serving bowl with
outer lettuce leaves; shred remaining lettuce and place in bowl. Arrange
nectarines, raspberries and grapes on shredded lettuce. Serve with cream
cheese dressing.
Nectarine Recipes
Plum and Nectarine Crisp

1 lb. Plums, pitted and sliced
1 lb. Nectarines, pitted and sliced
1/4 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1/2 cup oats
1/3 cup firmly packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground cinnamon
Pinch of salt
5 tbsp butter, room temp.
Preheat the oven to 375º. Mix the fruit 1/4 cup of sugar and 1/4 tbsp of
cinnamon in a bowl. Once mixed, transfer to a 9 inch pie dish. Combine the
oats, 1/3 cup of sugar, flour, and the other 1/4 tsp of cinnamon and salt in a
food processor. Add the butter, cutting it in using on/off turns of the
processor until the mixture is crumbly. Sprinkle over the fruit. Bake until
bubbling, about 45 minutes. Serve hot, warm or at room temperature.
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