As a kid I would spend hours watching my godfather slice peaches. He would use his pocket knife to make individual cuts, then eat each slice one by one. If I made myself obvious enough he would occasionally tease me then offer me a slice. Years later (2007) during my trip to Central America, I adopted the ways of that wise man and bought myself a pink pocket knife, interesting story in itself… “no i’m not looking for a knife to stab someone”. I bring up this story because while I was waiting for my stuff to arrive after the move to NC, all I had for cutting was my handy pocket knife. After these nectarines arrived, an entire week went by as I was cutting nectarines, onions, and other fresh fruit and veggies without any kitchen utensils. Thanks to a video tutorial from Mr. Texas I even learned how to open a can with a pocket knife… yes, I almost lost a finger.
So nectarines… this was actually my first time working with nectarines for the blog. I’ve always been quite partial to peaches over other stone fruit as I felt they offered the most juiciness per fruit. Alas, the people over at Washington State Fruit Commission and Sweet Preservation surprised me again. Brainstorming with flavors I thought, “what would go nicely on a salad with nectarines?” First I was thinking marmalade, then I opted for grapefruit juice preserves. Grapefruit and mint (?), awesome. Inspiration for this recipe came from the Local Kitchen blog, with an easy adaptation: I swapped out the watermelon for grapefruit juice. The result: sweet and tart, deep orange in color nectarine, grapefruit, and mint preserves. Tasty, simple, and perfect for your summer morning toast. 🙂