Serve this appetizing, no-cook condiment with grilled chicken, pork, or fish. Or use as a topping for grilled bread or a dip for toasted tortilla wedges.
image: Randy Mayor
Nectarine and Radish Salsa
2 1/4 cups (1/4-inch) diced nectarines
1 1/2 cups radishes, halved lengthwise and thinly sliced
1/2 cup chopped cucumber
1/4 cup finely chopped red onion
1 Tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons sugar
1/4 teaspoon salt
Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.
Yields 4 cups.
MF&L Staff at Maine Food & Lifestyle magazine.