Recipe: White nectarines star in a fresh condiment -- or salad
This salsa features white nectarines but is equally good with yellow ones, or white or yellow peaches.
(Photos: Kathy Morrison)
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It's a good thing there's so much fruit in season right now. The options to make something without turning on the oven or even the stovetop are much greater.
This salsa is one of my favorites for the hot summer months. The best stone fruit I've found to use it in is white nectarines, which are sweet but a little bland to me on their own. Put them together with some fresh peppers, herbs and red onion, however, and they brighten up considerably. (They also don't have to be peeled.) But use peaches (any color) or yellow nectarines if those are what look good to you at the market or store.
I like this salsa with blue chips, as shown in the photo, but it's spectacular as a condiment with barbecued chicken. Or pile it on some lettuce instead for a great salad.
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White Nectarine Salsa
Makes 2 cups
Ingredients:
1/2 cup chopped fresh tomato (grape, cherry or regular size)
1/2 cup diced red onion or shallots
1 fresh jalapeño or serrano pepper, seeded and diced small
1-1/2 tablespoon slivered fresh mint leaves
1-1/2 tablespoon slivered fresh basil leaves
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice (or more lime juice)
2 firm-ripe nectarines, seeded and diced
Coarse salt and freshly ground pepper, to taste
Instructions:
In a medium bowl, stir together the diced tomato, onion, pepper, herbs and juices. Gently stir in the diced nectarine. Add some salt and pepper. Chill 1 hour to meld the flavors. Correct the seasonings before serving.
Note: This salsa tastes best the day it's made, but adding some more fresh lime juice can brighten up the leftovers.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.
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