Recipe: Peach-nectarine salsa

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Recipe: Peach-nectarine salsa

Peach-nectarine salsa

Dietitian's tip: A blend of sweet, spicy and tart flavors makes this savory salsa a perfect accompaniment to salmon or any grilled fresh fish. It's also a delicious topping for dishes such as bean burritos or tacos.

Serves: 8


2 small peaches, peeled, pitted and diced
2 nectarines, peeled, pitted and diced
1/4 cup minced red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 1/2 tablespoons seeded and minced jalapeno*
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


In a large bowl, combine all the ingredients except the salt and pepper. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Stir in the salt and pepper just before serving. Serve at room temperature. Makes 4 cups.

*Wear rubber or plastic gloves when preparing hot peppers such as jalapenos because the oils can burn your eyes and skin. If you don't wear gloves, thoroughly wash your hands with soap and hot water after handling the peppers.

Nutritional Analysis (per serving)

Serving size: 1/2 cup
Calories:30Cholesterol:0 mg
Protein:1 gSodium:74 mg
Carbohydrate:7 gFiber:1 g
Total fat:0 gPotassium:
Saturated fat:0 gCalcium:
Monounsaturated fat:0 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-10-01
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