I can’t help thinking that fruit is the sweetest gift that Nature has given us. While I enjoy all types of fruit in its natural state, I also like to be creative with it.
This salsa is made with strawberries, nectarines (or peaches), green onions, Serrano chiles, lime juice, agave nectar and olive oil. It pairs well with meat, fish and poultry. Serve this strawberry-nectarine salsa at your next cookout!
Prep time: 20 to 25 minutes
Makes: 3-1/2 cups
16 ounces fresh strawberries, rinsed, dried and hulled
2 to 3 fresh nectarines, peeled (peaches can be substituted for the nectarines)
4 green onions, roots and dark tips cut and discarded
1 Serrano chile, finely chopped (if chile too hot, then only use half)
Juice from 1 lime
2 to 3 tablespoons agave nectar (this can be substituted with granulated sugar)
1 tablespoon olive oil (optional)
1/4 teaspoon salt
1. Working on a chopping board, cut each strawberry in half, vertically.
2. Chop the strawberry halves into 1/4-inch pieces and set aside in a 2 to 3-quart mixing bowl.
3. Cut the nectarines into 1/2-inch thick slices.
4. Cut each slice into 1/4-inch pieces and add these to the strawberries in bowl; set aside.
5. Cut the onions into thin circles (about 1/8-inch thick) and add them to the chopped fruit in bowl.
6. Add the chopped Serrano chiles and lime juice to the fruit mixture in bowl.
7. Gently stir in the agave nectar, olive oil and salt.
8. Stir the salsa thoroughly and taste it. Adjust seasonings, if necessary.
9. Serve salsa immediately or refrigerate it up to 3 hours ahead.
NOTE: This salsa will last until the next day. Howevever, the fruit’s texture will change.
Text and Photograph ©2015 Nancy DeLucia Real