Tag: nectarine
Mango Nectarine and Avocado Salsa
- 1 medium mango, cut into ½ inch dice
- 1 large nectarine, cut into ½ inch dice
- 1 ripe avocado, mashed
- 3 green onions, chopped
- 1 jalapeno, seeded and chopped
- ½ cup cilantro, chopped
- Juice of 2 limes
- Salt
Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.
Mango Tomato Salsa
I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!
- 1 large mango, chopped
- 1 large nectarine, chopped
- 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
- 3 scallions, chopped
- 1 jalapeno, deseeded and chopped
- ½ cup cilantro, chopped
- Juice of one lime
- 1 to 2 teaspoons salt
Mix all the ingredients and let the salsa sit for an hour before serving.
Grilled Pork Tenderloin with Coconut Milk
Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!
- One 1½ pound pork tenderloin, cleaned
- ½ cup coconut milk
- 1 cup fresh coconut, cut into pieces
- ½ cup fresh cilantro, chopped
- 1 inch fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, deseeded and chopped
- Juice of one lime
- Zest of one lime
- 2 teaspoons salt
Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.
Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.
Nectarine and Mango Salsa
- 1 nectarine, chopped
- 1 mango, chopped
- 1 pepper (any color), chopped
- 1 jalapeno, minced
- Juice of one lime
- ½ cup cilantro, chopped
- 1 to 2 teaspoon salt
Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.
Passion Fruit Sangria
I posted this a couple of years ago .. and it is perfect for Cinco de Mayo!!
Did I mention I was obsessed with Latin cuisine? Well, I guess it is easy to see if you browse through my recent recipes on the blog. Every time I try to come up with a new recipe or something different for dinner, the only thing that comes to mind are Latin flavors.
The other thing I am loving right now are passion fruits. This Brazilian native fruit is the best tasting fruit ever! It is by far the most flavorful thing I have ever tasted. I wait for them to show up at Whole Foods or Eden Gourmet. They are quite expensive but SO worth the taste.
I recently found delicious passion fruit juice without any high fructose corn syrup. It is the Goya variety and it amazing! My husband came up with this sangria recipe and it is absolutely delicious. It is a perfect summer drink to serve at a barbecue. Try it and it will be part of your repertoire…
- 3 to 4 apricots, sliced thin
- 1 large nectarine, sliced thin
- 1 large lime, sliced thin
Place the sliced fruits into a large glass pitcher.
- 1 bottle sauvignon blanc
- 1 cup lemonade
- 1 cup orange juice
- 2 cups passion fruit juice
Add the wine, lemonade, orange and passion fruit juice in the pitcher.
Let the liquid sit in the pitcher in the fridge for a couple of hours before serving.
Nectarine and Apricot Salsa
- 2 small apricots, chopped
- 1 medium nectarine, chopped
- 2 green onions, chopped
- 2 garlic cloves, grated
- Juice of one large lime
- ½ cup cilantro, chopped
- Salt
- 2 teaspoons agave
- 2 teaspoons extra virgin olive oil
Add the apricots, nectarine, green onions, garlic cloves, lime juice, cilantro, salt, agave and olive oil into a medium bowl. Mix well and let sit for at least half an hour before serving.
Nectarine and Tomato Salad
I was in the kitchen listening to the radio the other day- which, by the way is my favorite thing to do- when I heard someone talk about summer tomatoes. They were saying how good the crop is this year because of the hot hot weather. I realized it to be true as I thought about the bumper tomato crop I have been harvesting from my backyard. The tomatoes have been unbelievable. I mostly grown cherry tomatoes- I love them. They are super versatile and delicious.
Anyway, the radio person suggested a peach and tomato salad- and that is where I got my inspiration. It is so simple that I am almost embarrassed to post it as a recipe.
The key ingredient is balsamic glaze. You can buy it at a specialty store- I bought my from Italy but you can make your own as well. It is as simple as cooking regular balsamic vinegar down on a medium heat until it cooks down to a syrupy consistency. That is all this salad has- salt, really good olive oil and thyme.
It is very delicious- the combination of tomatoes and nectarines is unbelievable. Before summer is over- try this super simple salad…
- 2 cup cherry tomatoes, cut in half
- 1 to 2 nectarines cut into ½ inch pieces
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic glaze
- 2 teaspoon fresh thyme
Add the cherry tomatoes and nectarines into a medium bowl. Add the salt and olive oil. Let them sit for at least an hour. Add the fresh thyme and balsamic glaze and serve.