Cut the nectarine in half and remove the pit. Cut into small or medium-sized pieces and place in a medium-sized bowl. Try to make all the other items the same size. If you want a chunky-style salsa, use larger pieces. If you want the salsa to be more refined, you can cut things pretty small.
Cut up the mango, holding it over the to capture the juice.
Juice the lime and add to the bowl.
Halve the jalapeno and the red pepper, removing the ribs, stem, and seeds. Cut up and add.
Cut up the avocado and add the salt and pepper. Mix well, making sure the avocado gets coated with juice to prevent it from browning.
You can serve at once or place in the refrigerator for several hours for the flavors to meld. You can substitute other firm fruits for the nectarine when they are out of season, like apples, pears or plums.
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About Earth Eats
Earth Eats is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture. Learn more »
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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