Serves 3
25 min
Grilled Nectarine and Blueberry Salsa
Recipe GLPR5cf45ec5825480
A vibrant, refreshing salsa featuring grilled nectarines with sweet char marks, combined with fresh blueberries, red onion, cilantro, and jalapeño for a perfect balance of sweet, spicy, and tangy flavors. This fruit salsa works beautifully as an appetizer, side dish, or topping for grilled fish or chicken.
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Ingredients
4 fresh nectarines, halved lengthwise around the pit
3 teaspoons agave nectar, divided (2 for grilling, 1 for finishing)
½ cup red onion, finely chopped
2 jalapeño peppers, seeded and minced
¼ cup fresh cilantro, chopped
½ cup fresh blueberries, rinsed
1 lime, juiced
3 pinches salt (or to taste)
Directions
Preheat a charcoal or gas grill to medium heat, about 5-7 minutes, until the grates are hot.
Brush the nectarine halves lightly with half of the agave nectar (about 1½ teaspoons total, or roughly ¼ teaspoon per piece) on the cut side.
Place the nectarines on the grill, cut side down. Grill for approximately 5 minutes until golden grill marks appear.
Carefully flip the nectarines and brush the skin side with the remaining agave nectar from your brush. Grill for another 4-5 minutes until both sides show caramelization.
Transfer the grilled nectarines to a cutting board and allow them to cool for 2-3 minutes until they can be handled safely.
Cut the cooled nectarines into large bite-sized chunks, removing any remaining pit pieces.
In a medium bowl, combine the chopped red onion, minced jalapeño, and fresh cilantro.
Add the nectarine chunks and blueberries to the bowl, then gently fold in the lime juice and salt.
Taste and drizzle in the remaining agave nectar (about 1 teaspoon) if you prefer additional sweetness, stirring gently to combine.
Serve immediately as an appetizer, side dish, or topping for grilled proteins, or store in an airtight container in the refrigerator for up to 2 hours.
