Fast Recipes

Hot and sour nectarine salad

Or, what to do with underripe nectarines.

By Elizabeth Fiducia
  • Serves 4
  • Print
This salad works well with nectarines that haven't quite reached their optimum ripeness. The hot, sour and sweet dressing adds zing, making it the perfect accompaniment to barbecued fish.


  • 6 yellow nectarines, halved, stones removed, sliced into cheeks and wedges
  • 1 cup Thai basil
  • 1 small red chilli, thinly sliced
  • 60 ml (¼ cup) lime juice
  • 55 gm (¼ cup) coconut sugar (see note)
  • 2 tbsp fish sauce (or to taste)
  • 2 stalks lemongrass (10cm each), thinly sliced


  • 1
    For dressing, combine ingredients in a bowl and stir until sugar dissolves. Set aside to infuse (5 minutes), then strain through a fine sieve.
  • 2
    To serve, combine nectarines, basil, chilli and dressing in a bowl and toss.


Coconut sugar is available from select supermarkets and health-food shops.