Nectarine, Cucumber & Radish Salsa
Summer produce almost always tastes good together — it’s almost like Mother Nature knows what’s up, right?
These bright flavors mixed together with a little lime juice and fresh cilantro create a fruit salsa that is good with chips, piled on a crostini, spooned over grilled chicken or even fish. We love the contract in flavors and textures from the sweet-tart, soft nectarines to the crunch and slightly peppery bite of the radishes.
We get a lot of our early summer stone fruits from Sweet Home Ranch in Dinuba, Calif., where all the fruit is certified California Clean. California Clean fruits are grown using no organic or synthetic pesticides. This certified system protects the environment, supports small family farms and delivers extraordinary produce at an affordable price. It’s one of the first eco-label movements in the state that works to discover and promote a cleaner, more eco-friendly way to produce nut and stone fruit crops.
If you’re making fish tacos, sliver some cabbage and serve this salsa as a topping. You won’t regret it!
Nectarine, Cucumber & Radish Salsa
Ingredients
Ingredients:
- 2 fresh locally grown California Clean nectarines, diced
- 6 to 8 radishes halved lengthwise and thinly sliced
- 1/2 a small cucumber peeled, halved, seeds removed, and cubed
- 2 green onions sliced
- 1 jalapeño or Serrano chili seeds removed and diced
- 1 Tbsp. fresh lime juice
- 1 Tbsp. chopped cilantro
- 1/4 tsp salt or more to taste
- A pinch or two of sugar optional
Instructions
- Combine all ingredients together in a medium bowl and mix well. Let the salsa stand at room temperature for about 30 minutes to allow the flavors to meld.
