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
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.
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