Sweet and Juicy Summer Nectarine Salsa
Sweet, juicy, a little spicy, and totally scoopable, this nectarine salsa is one of my favorite summer things. It’s a mashup of perfectly ripe stone fruit, sweet berries, creamy avocado, a little heat from jalapeño, and that fresh lime + cilantro situation we all know and love. Whether you serve it with tortilla chips or spoon it over grilled fish, chicken, or tacos, it’s going to disappear fast.
Erica’s Thoughts
Every morning, Penelope (my 3yo) asks for a nectarine. It is her current hyperfixation fruit, if you will. So my fruit bowl has no less than 10 nectarines at all times. We have also been loving berry picking and snagging strawberries at the Farmer’s Market every Saturday. Now, my girls could easily down all of the fruit just by chomping it straight up but I love to incorporate fruit in clever ways into our dinner situation.
Enter: nectarine salsa. Nectarine strawberry salsa. Nectarine strawberry avocado salsa. AMAZING. If you’re one of those people who is skeptical about fruit salsa or fruit in salads, I genuinely hope I can convince you otherwise. You are missing out, fer real fer real. This recipe straddles the line between dip and salad. I’ll happily scoop it up with chips but I especially love it spooned over roasted salmon or grilled chicken. OR piled high in a taco. It’s easy and versatile and will work with just about any stone fruit. I make this often with mangos, and you could also use fresh peaches or even cherries. Yum.
Ready, set, go! Sweet nectarine salsa is going to be your back-pocket weapon for summery snacky lunches or easy weeknight dinners.
What You’ll Need to Make Nectarine Salsa
Nectarines: Look for ripe but still slightly firm nectarines so they hold their shape when diced. If your grocery store doesn’t have nectarines, grab Ataulfo mangos or yellow peaches.
Strawberries: Grab these locally from a Farmer’s Market or strawberry patch if you can, there’s a world of difference in the flavor!
Avocado: Pick an avocado that is dark green and firm, but gives a little to the touch. I like to slice my avocado into four lenghthwise pieces and then dice into small cubes.
Jalapeño: Jalapeño peppers offere subtle heat but you can easily leave them out if you’re senstive to spice.
Cilantro: Fresh cilantro adds brightness and that classic salsa flavor. If you’re a cilantro hater, this fruity salsa pairs very nicely with fresh basil!
Lime juice: The lime juice helps prevent the avocado from browning and ties everything together. Fresh lime juice is best!
Olive oil: Just a light swish adds richness and brings the flavors together.
Salt: A pinch of sea salt amplifies all of the natural sweetness, creaminess, herbaceousness, and spiciness of our salsa ingredients.
Variation Ideas
- Make it spicier: add a minced serrano pepper, pinch of red pepper flakes or dash of cayenne pepper.
- Add crunch: Toss in diced cucumber, red onion or red bell pepper.
- Try a different fruit: Peach salsa, mango salsa, pineapple salsa, cherry salsa!? All amazing.
- Add protein: Mix in black beans or crumbled feta for a heartier salsa.
How to Make This Nectarine Salsa Recipe:
Chop nectarines, strawberries, and avocado into small pieces for the best texture. Sprinkle the avocado with a little salt and a spritz of lime juice to prevent browning.
In a serving bowl, combine nectarines, strawberries, avocado, jalapeño, and chopped cilantro. Squeeze the juice of one lime over the top. Add a small swish of olive oil and a good pinch of salt.
Toss gently to combine. Taste and adjust with more salt or lime juice if needed—spoon homemade salsa on top of salmon fillets, grilled chicken, coconut rice or tacos.
Expert Tips
- For best results, use nectarines and avocados that are ripe but firm so they don’t end up mushy in the salsa.
- Use a sharp knife to dice everything into small, even pieces. It makes the salsa easier to scoop and gives the perfect bite.
- This salsa is best served within a couple of hours of making it. If prepping ahead, wait to add the avocado until just before serving.
- Make sure to spritz and toss the avocado cubes with lime to prevent browning. I also like to salt the avo in addition to salting the combined salsa, to bring out the best flavors. Avocado is pretty bland on its own.
FAQs
Mangos, peaches or pineapple are the best substitutes.
It has a mild heat from the jalapeño. For no spice omite the jalapeño and for more spice add a pinch of red pepper flakes or cayenne.
Use fresh basil- it pairs beautifully with nectarine and strawberries!
Yes, but for best texture and color, add the avocado right before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What could I serve this nectarine salsa with?
Tortilla chips
Roasted paprika salmon (pictured)
The only thing I need now is a refreshing mocktail, a summer evening and a bowl of tortilla chips! Manifesting this for all of us.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
Print
Sweet and Juicy Summer Nectarine Salsa
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Chop
- Cuisine: American
- Diet: Vegan
Description
Bright, juicy, and just the right amount of spicy, this nectarine salsa is the ultimate summer upgrade for everything from backyard snacks to taco night.
Ingredients
- 2 nectarines, diced
- 6 strawberries, diced
- 1 large avocado, diced
- 1 jalapeño, minced
- 1/4 cup cilantro, finely chopped
- juice of 1 lime
- swish of olive oil
- salt, to taste
Instructions
- Dice the fruits and veggies. I like to dice the nectarine, strawberries and avocado pretty small for the best bite. Spritz the avocado with lime to prevent browning and sprinkle it with salt.
- Place nectarines, strawberries, avocado, jalapeño and cilantro in a large bowl. Squeeze in the juice of an entire lime, add a swish of olive oil and sprinkle of salt. Toss to combine. Taste and add another pinch of salt if needed.
- Serve with tortilla chips or on any grilled protein, rice bowls, or tacos.
Notes
Refer to the above blog post for variation ideas, answers to frequently asked questions and ingredient information!
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Nutrition
- Serving Size: 1/2 cup salsa
- Calories: 95
- Sugar: 6.7 g
- Sodium: 3.5 mg
- Fat: 5.5 g
- Carbohydrates: 12.1 g
- Fiber: 4 g
- Protein: 1.6 g
- Cholesterol: 0 mg
This is SOOO GOOD!!! Had it with the paprika salmon but also just with crackers. Amust make!
This was SO delicious and really easy to make. It’s very versatile too – I didn’t have strawberries on hand so I used blackberries and it was perfect. I also added some canned beans so I could eat it as the main part of my meal. I am already looking forward to making it again!
omg yummmm okay now I can’t rest until I make it with blackberries! Thanks Laura!