Nectarine Relish

Source: EatingWell Magazine, May/June 2012

Serving size: about ⅔ cup

Servings per recipe: 6

Serve this relish recipe—full of nectarines, corn and fresh tomatoes—as a wonderful accompaniment or put some in a pasta salad as a mayonnaise substitute.

View Nutrition Facts


3 ripe but firm nectarines, chopped

1 cup quartered yellow cherry tomatoes

¾ cup fresh corn kernels (from about 1 large ear; see Tip) or frozen (thawed)

2 scallions, sliced

1 tablespoon olive oil

¼ teaspoon salt

⅛ teaspoon freshly ground pepper


Large mixing bowl, knife, and serving spoon


Combine nectarines, tomatoes, corn, scallions, oil, salt and pepper in a medium bowl.

  • Cover and refrigerate for up to 1 day
  • Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about ½ cup kernels.


A good source of Vitamin A

Serving suggestion with multigrain chips

More About Nectarines

How to Select

Fruit should yield to slight pressure. Avoid bruises, soft spots or cracks.

How to Store

Unripe fruit can be stored in a paper bag until ripe. Once ripe, fruit should be used within 1-2 days.

How to Prepare

Eat raw, add to a salad or salsa, grill or sauté.