Credit: Olga Dubravina |

Nectarines Recipes for the Bottomless ‘Pit’

I’ve seen ’em piling up at my local grocer, the not-so fuzzy relative of the peach…NECTARINES!   Yum.  I think most of us just eat ’em like an apple, or a nice treat to finish a lunch right?   Think again.  I recently was treated to a Nectarine SALSA that was probably the best I’d ever had.  Seriously.  AND, it was served on salmon!  I was told that recipe was made to taste from this (HERE).

Then I stumbled upon all the other things from cobbler to salad to pies (HERE).

And I think easier to work with than peaches because the skin not as bitter (to me anyhow) and I usually leave skin on when I cook/bake with them.  But if you must (for some of those delish looking beverages also in the recipes above:

  1. Use a paring knife to cut a small cross at the base of the fruit.
  2. Place in boiling water for 30 seconds, then use a slotted spoon to transfer to a bowl of iced water.
  3. Remove the fruit from the water and use the knife to gently pull the skin away from the fruit.

AboutShellie Hart

Your workday host is a longtime Seattle Radio Midday Air-Personality. Shellie grew up in Burien and now lives in West Seattle. She’s the on-court Entertainment Emcee for our 2X WNBA Championship Team SEATTLE STORM. Shellie is also committed to Children’s Hospital with weekly participation in their CHILD LIFE Program, dedicating over a 100 hours of volunteer time annually. People ask all the time, “What’s your favorite part of the job?”, and my response is YOU! Sure I get to meet all kinds of famous people, but it’s engaging with the people and their Northwest families that makes me happy”