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Homemade nectarine salsa is the best summer condiment for grilled fish, tacos, burgers, bowls, or to scoop up with chips. It's fresh, easy, and so good!
You can turn just about any fruit (such as persimmons) into salsa. The varieties are endless and it's a great way to get that balance of sweet, tangy, and savory all at once.
Nectarines are one of the most underrated stone fruits. Their smooth skin contributes to the salsa's beautiful contrasting colors, it also adds texture, and makes it really easy because there's no need to peel the skin.
- Yellow nectarines - they should be ripe, but still slightly firm.
- White onion - just a little is added for a dimension of flavor.
- Cilantro - for an added pop of color and flavor.
- Lime - both the zest and the juice of the lime for tanginess.
- Kosher salt - helps balance the flavors.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this nectarine salsa using what you already have? Here are some ideas...
- No nectarines? - pineapples, peaches, or mangoes.
- No white or yellow onion? - you can also use red onion or shallot instead.
- No cilantro? - use other fresh herbs such as basil, parsley, or chives instead.
- Make it spicy - by adding cayenne or jalapeños (either fresh or pickled).
- Add-ins - avocado, bell pepper, tomatoes, or use a combination of fruits.
Let the salsa sit in the fridge for about 15-20 minutes before you eat it. This not only helps the flavors meld together but also helps the lime juice soak into the onion, which takes the raw edge off (great for those who don't like raw onions).
Cutting a nectarine. Sometimes you can cut a nectarine in half until you run into the pit, and then twist the halves in the opposite direction to pull them apart. However, this doesn't always work. If it doesn't, just cut off pieces of the fruit as close to the stone as you can get (like you would an apple).
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- 2 yellow nectarines, diced
- ¼ cup white onion, finely diced
- ¼ cup cilantro, roughly chopped
- zest and juice of 1 lime
- ½ teaspoon kosher salt, to taste reduce to ¼ teaspoon if using another type
- Add all the ingredients to a bowl and mix well to combine.
- Taste and add more lime juice or salt as needed. You can eat it right away, but the flavor is best when placed in the fridge for 15-20 minutes to let the flavors meld together and the onion to lose its raw edge.