Nectarine and avocado salsa

It is high summer in Austria, so stone fruit is at its best right now. This is a little strange for me, as stone fruit season in Australia is Christmas time. No sign of Christmas in the shops yet, but I am sure it won't be long.

It is amazing to walk into a shop or supermarket and all you can smell is peaches, nectarines and apricots. There are also lovely plums and cherries and local strawberries. We are eating lots of this fruit; itis plentiful and inexpensive right now.


I did find some rather special nectarines during the week. They were really big, smelled wonderful and just ready for eating. The man of the house suggested we use one of the nectarines in the dinner that night, so I made up this little salsa with avocado, some fresh mint and a squeeze of lime.

This complimented the crumbed prawns I served it with very well; the sweet juiciness of the nectarine, the squishy avocado and the tangy lime offset the crunchy prawns.

I know that there aren't any fresh nectarines (or any stone fruit) right now in Australia, but you could make this with tinned peaches or apricots. Just drain the juice and chop and you'll have a little taste of summer in your mouth with this lovely salsa!

You could serve this salsa with any type of seafood; grilled scallops would be fabulous, grilled fish or grilled chicken.

What you'll need

*Serves four as an accompaniment to the crumbed prawns.

1 ripe nectarine, stone removed, and roughly chopped.
Half an ripe avocado, roughly chopped
Juice of half a lime
Handful of fresh mint leaves, finely chopped
1 tbl olive oil
1 dsp rice white vinegar (or plain white vinegar)
Salt and pepper

What to do

Combine the chopped nectarine and avocado in a bowl.

Gently mix in the other ingredients (don't mix it too much otherwise the avocado will turn to mush and it won't look very nice).

Season to taste with salt and pepper and serve immediately.