- 2 tbsp light muscovado sugar
- 60 ml extra-virgin olive oil (¼ cup)
- 5 firm but ripe white or yellow nectarines, cut into thick wedges
- 1/3 cup (firmly packed) mint, finely chopped
- 1Combine lime juice, muscovado and olive oil in a bowl, season to taste, and adjust sweetness and acidity to balance. Stand for 5 minutes until sugar dissolves.
- 2Add nectarines and mint, combine and serve.