18 Juicy Nectarine Recipes for Summer

Ah, summer—the season of sunshine, relaxation, and, of course, nectarines! These juicy gems are at their peak, begging to be the star of your next meal or dessert. Whether you’re craving something sweet, savory, or somewhere in between, we’ve rounded up 18 irresistible nectarine recipes that’ll make your summer even brighter. Dive in and discover your new favorite way to enjoy this luscious fruit!

Nectarine and Blueberry Crumble

Fancy a dessert that’s as fun to make as it is to devour? Our Nectarine and Blueberry Crumble is a riot of flavors and textures, perfect for those who like their sweets with a side of sass.

Ingredients

• 4 cups ripe nectarines, pitted and sliced into 1/2-inch wedges
• 2 cups fresh blueberries, rinsed and dried
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the nectarines, blueberries, granulated sugar, lemon juice, and vanilla extract until evenly coated. Spread the mixture in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, cinnamon, and sea salt. Add the cold cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumb mixture evenly over the fruit, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crumble cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Marvel at the contrast between the juicy, tangy fruit and the crisp, buttery topping. Serve warm with a scoop of vanilla bean ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Grilled Nectarine Salad with Arugula

Now, let’s dive into a dish that’s as fun to make as it is to eat, blending the sweetness of summer with a peppery punch that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 ripe nectarines, halved and pitted
• 4 cups baby arugula, washed and dried
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush the nectarine halves lightly with olive oil and place them cut side down on the grill. Grill for 3-4 minutes until you see distinct grill marks and the nectarines begin to caramelize.
3. While the nectarines grill, whisk together the remaining olive oil and balsamic glaze in a small bowl to create a dressing. Tip: For a smoother emulsion, whisk vigorously or shake in a sealed jar.
4. In a large mixing bowl, toss the arugula with half of the dressing until lightly coated. Tip: Use your hands to gently massage the dressing into the arugula for even distribution.
5. Arrange the dressed arugula on a serving platter, then top with the grilled nectarine halves, crumbled goat cheese, and toasted walnuts.
6. Drizzle the remaining dressing over the top and finish with a sprinkle of flaky sea salt and freshly ground black pepper. Tip: Adding the salt and pepper at the end ensures their flavors pop.

Ready to serve, this salad is a symphony of textures—creamy goat cheese, crunchy walnuts, and juicy nectarines—against the peppery backdrop of arugula. For an extra twist, try serving it alongside a chilled rosé to elevate those summer vibes even further.

Nectarine Salsa with Cilantro and Lime

Picture this: a salsa so vibrant, it could double as a summer accessory. Our Nectarine Salsa with Cilantro and Lime is the perfect blend of sweet, spicy, and everything nice, ready to jazz up your chips, tacos, or even your morning avocado toast.

Ingredients

• 2 cups ripe nectarines, finely diced
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice
• 1/2 small red onion, finely diced
• 1 jalapeño, seeds removed and finely diced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the finely diced nectarines, red onion, and jalapeño.
2. Add the freshly chopped cilantro to the bowl, ensuring it’s evenly distributed among the other ingredients.
3. Drizzle the fresh lime juice over the mixture, then sprinkle with sea salt and freshly ground black pepper.
4. Gently toss all ingredients together until well combined, being careful not to mash the nectarines.
5. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together beautifully.
6. Give the salsa a final gentle stir before serving to ensure a perfect blend of flavors and textures.

Unbelievably fresh and bursting with flavor, this salsa offers a delightful crunch from the nectarines and a zesty kick from the lime. Serve it atop grilled fish for a refreshing twist or alongside crispy tortilla chips for the ultimate snack attack.

Nectarine and Prosciutto Flatbread

Summer’s here, and what better way to celebrate than with a flatbread that’s as breezy and bright as your favorite pair of sunglasses? This Nectarine and Prosciutto Flatbread is the culinary equivalent of a beach day—no sunscreen required.

Ingredients

• 1 pre-made flatbread crust (about 12 inches in diameter)
• 1/4 cup extra virgin olive oil
• 1 cup ricotta cheese, whole milk
• 2 ripe nectarines, thinly sliced
• 4 oz prosciutto, thinly sliced
• 1/4 cup honey, preferably wildflower
• 1 tbsp fresh thyme leaves
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and place a baking sheet inside to heat up—this ensures a crispy crust.
2. Brush the flatbread crust evenly with extra virgin olive oil, making sure to reach the edges for that golden finish.
3. Spread the ricotta cheese over the oiled crust in an even layer, using the back of a spoon for precision.
4. Arrange the nectarine slices atop the ricotta, overlapping slightly for a pretty presentation.
5. Tear the prosciutto into rustic pieces and scatter over the nectarines, letting some edges crisp up in the oven.
6. Drizzle the honey over the flatbread, aiming for an even distribution that hits every bite.
7. Sprinkle with fresh thyme leaves, flaky sea salt, and black pepper for a flavor that pops.
8. Transfer the flatbread to the preheated baking sheet and bake for 12-15 minutes, or until the edges are golden and the prosciutto is slightly crisped.
9. Let the flatbread cool for 2 minutes before slicing—this prevents the toppings from sliding off.

The first bite delivers a symphony of textures: creamy ricotta, juicy nectarines, and crispy prosciutto, all tied together with a sweet and savory drizzle of honey. Serve it on a wooden board for that Instagram-worthy rustic charm, or enjoy it straight off the baking sheet—we won’t judge.

Nectarine Smoothie with Almond Milk

Every morning deserves a kickstart that’s as vibrant as your personality, and this nectarine smoothie with almond milk is here to deliver just that. Packed with sunshine and a hint of nutty goodness, it’s the liquid equivalent of a high-five for your taste buds.

Ingredients

• 2 ripe nectarines, pitted and roughly chopped
• 1 cup unsweetened almond milk, chilled
• 1 tablespoon raw honey
• 1/2 teaspoon pure vanilla extract
• 1 cup ice cubes

Instructions

1. In a high-speed blender, combine the roughly chopped nectarines, chilled almond milk, raw honey, and pure vanilla extract.
2. Blend on high for 30 seconds, or until the mixture is smooth and the nectarines are fully pureed.
3. Add the ice cubes to the blender and pulse until the ice is completely crushed and the smoothie reaches a thick, slushy consistency. Tip: For a smoother texture, blend longer; for more crunch, pulse briefly.
4. Pour the smoothie into a tall glass immediately. Tip: To prevent separation, give it a quick stir before serving if it sits for more than a few minutes.
5. Serve with a straw and a slice of nectarine on the rim for an Instagram-worthy presentation. Tip: For an extra flavor boost, sprinkle a pinch of cinnamon on top before serving.

Perfectly creamy with a refreshing tang, this smoothie is a delightful way to embrace the day. Pair it with a slice of toast slathered in almond butter for a breakfast that’s both nourishing and indulgent.

Roasted Nectarine and Vanilla Bean Ice Cream

Craving a dessert that’s as sunny as your disposition? Look no further than this Roasted Nectarine and Vanilla Bean Ice Cream, where juicy nectarines meet creamy vanilla in a match made in dessert heaven.

Ingredients

• 4 ripe nectarines, halved and pitted
• 1 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 cups heavy cream
• 1 cup whole milk
• 6 large pasture-raised egg yolks, lightly beaten
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F. Arrange the nectarine halves cut-side up on a baking sheet.
2. Sprinkle each nectarine half with 1 tbsp of granulated sugar. Roast for 25 minutes, or until the nectarines are tender and caramelized. Tip: For an extra caramelized edge, broil for the last 2 minutes.
3. In a medium saucepan over medium heat, combine the heavy cream, milk, remaining sugar, vanilla bean seeds, and salt. Heat until just simmering, stirring occasionally.
4. Gradually whisk the hot cream mixture into the beaten egg yolks to temper them. Return the mixture to the saucepan.
5. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F). Tip: Avoid boiling to prevent curdling.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours, or until completely cold.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Tip: For a smoother texture, churn until the ice cream is thick but still soft.
8. Fold in the roasted nectarines during the last few minutes of churning. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

Velvety smooth with pockets of jammy nectarines, this ice cream is a summer dream. Serve it sandwiched between two chewy oatmeal cookies for an irresistible ice cream sandwich twist.

Nectarine and Raspberry Jam

Fancy a jam that’s as vibrant in flavor as it is in color? Our Nectarine and Raspberry Jam is a summer staple that’ll have you spreading sunshine on your toast, come rain or shine. With a playful punch of sweetness and a cheeky tang, this jam is your ticket to breakfast bliss.

Ingredients

• 2 cups ripe nectarines, pitted and finely diced
• 1 cup fresh raspberries
• 1 1/2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a large, heavy-bottomed saucepan, combine the diced nectarines, raspberries, granulated sugar, and lemon juice. Stir gently to mix.
2. Place the saucepan over medium heat, bringing the mixture to a simmer while stirring occasionally to prevent sticking. Tip: A wooden spoon is your best friend here to avoid crushing the fruit too much.
3. Once simmering, reduce the heat to low and continue to cook for 20-25 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, place a small amount on a chilled plate; if it gels, it’s ready.
4. Remove from heat and stir in the vanilla extract and ground cinnamon. Let the jam cool for 5 minutes. Tip: Skimming off any foam during cooling will give your jam a clearer appearance.
5. Transfer the jam into sterilized jars, leaving 1/4 inch of headspace, and seal tightly. Allow to cool completely before refrigerating.

Absolutely bursting with the essence of summer, this jam boasts a luscious, spreadable texture and a flavor that’s a harmonious blend of sweet nectarines and tart raspberries. Try it swirled into yogurt or as a dazzling glaze over grilled peaches for an extra fruity kick.

Nectarine and Chicken Stir Fry

Today’s the day we jazz up your dinner routine with a dish that’s as vibrant as a summer sunset and twice as delicious. Nectarines aren’t just for snacking—they’re about to take your stir-fry game to new, juicy heights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 tbsp avocado oil, divided
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 medium nectarines, pitted and sliced into 1/4-inch wedges
• 1/2 cup red bell pepper, julienned
• 1/4 cup scallions, sliced on a bias
• 2 tbsp tamari sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips in a single layer, searing undisturbed for 2 minutes to achieve a golden crust. Flip and cook for an additional 2 minutes. Remove and set aside.
3. Reduce heat to medium, add remaining 1 tbsp avocado oil, ginger, and garlic. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Toss in nectarine wedges and red bell pepper, stir-frying for 2 minutes until slightly softened but still crisp.
5. Return chicken to the wok, adding tamari sauce, honey, sesame oil, and red pepper flakes. Stir vigorously to coat everything evenly, cooking for 1 more minute.
6. Sprinkle with scallions and sesame seeds, then remove from heat immediately to preserve the nectarines’ texture.

Ready to plate? This stir-fry is a symphony of textures—tender chicken, crisp-tender veggies, and those luscious nectarines that caramelize just enough to make every bite a little sweet, a little spicy, and totally irresistible. Serve it over a mound of jasmine rice or, for a low-carb twist, spiralized zucchini noodles.

Nectarine and Goat Cheese Bruschetta

Ever find yourself staring at your fridge, wondering how to turn those nectarines and goat cheese into something that doesn’t just sound fancy but tastes like a mini vacation? Well, buckle up, because this Nectarine and Goat Cheese Bruschetta is about to become your go-to for impressing guests or treating yourself to something spectacularly simple yet sophisticated.

Ingredients

• 1 French baguette, sliced into 1/2-inch thick pieces
• 2 ripe nectarines, pitted and thinly sliced
• 4 oz fresh goat cheese, at room temperature
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1/4 cup fresh basil leaves, thinly sliced
• Sea salt and freshly cracked black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer.
2. Lightly brush each slice with extra virgin olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp around the edges.
3. While the bread toasts, spread a generous layer of goat cheese on each slice once removed from the oven.
4. Top each slice with 2-3 slices of nectarine, slightly overlapping for visual appeal.
5. Drizzle honey lightly over the nectarines, aiming for a delicate balance between sweet and tangy.
6. Garnish with thinly sliced basil leaves, then season with a pinch of sea salt and a twist of black pepper.
7. Serve immediately, ensuring each bruschetta is a perfect bite of creamy, crunchy, sweet, and savory. Tip: For an extra flavor boost, lightly grill the nectarines before assembling. Tip: Let the goat cheese soften at room temperature for easier spreading. Tip: Use a serrated knife for clean, even slices of baguette.

The contrast of the crisp baguette with the creamy goat cheese and juicy nectarines is nothing short of magical. Drizzle with a bit more honey right before serving for that Instagram-worthy sheen, or pair with a crisp white wine to elevate your snack game to gourmet status.

Nectarine and Basil Lemonade

Mmm, nothing says summer like a glass of something sweet, tangy, and utterly refreshing. This nectarine and basil lemonade is like a vacation in a glass—minus the sand in your swimsuit.

Ingredients

• 4 ripe nectarines, pitted and roughly chopped
• 1 cup fresh basil leaves, plus extra for garnish
• 1 cup freshly squeezed lemon juice (about 6 lemons)
• 3/4 cup granulated sugar
• 4 cups cold water
• Ice cubes, for serving

Instructions

1. In a medium saucepan over medium heat, combine the chopped nectarines, basil leaves, and 1 cup of water. Bring to a gentle simmer, stirring occasionally, for about 5 minutes until the nectarines are soft.
2. Remove from heat and let the mixture cool for 10 minutes. Then, using a fine-mesh sieve, strain the mixture into a large pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Add the freshly squeezed lemon juice and granulated sugar to the pitcher. Stir vigorously until the sugar is completely dissolved.
4. Pour in the remaining 3 cups of cold water and stir to combine. Taste and adjust sweetness if necessary, but remember, the flavors will meld and intensify as it chills.
5. Refrigerate the lemonade for at least 2 hours to allow the flavors to fully develop. Serve over ice, garnished with fresh basil leaves for that Instagram-worthy touch.

Kick back and savor the symphony of sweet nectarines, zesty lemon, and aromatic basil in every sip. For an extra twist, freeze some nectarine slices in ice cubes to keep your drink cool without diluting the flavor.

Nectarine and Coconut Chia Pudding

Craving something that’s a breeze to whip up yet tastes like you’ve spent hours in the kitchen? Our Nectarine and Coconut Chia Pudding is here to save your breakfast (or dessert) with minimal effort and maximum flavor.

Ingredients

• 1 cup full-fat coconut milk, well shaken
• 3 tbsp chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 ripe nectarine, thinly sliced
• 2 tbsp toasted coconut flakes

Instructions

1. In a medium mixing bowl, combine the coconut milk, chia seeds, maple syrup, and vanilla extract. Whisk vigorously for 1 minute to prevent clumping.
2. Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for optimal texture.
3. Once set, give the pudding a good stir to fluff it up. If it’s too thick, gently whisk in a teaspoon of water at a time until desired consistency is reached.
4. Divide the pudding evenly between two serving glasses. Top with thinly sliced nectarine and a sprinkle of toasted coconut flakes.
5. Serve immediately, or refrigerate for up to 2 days. The flavors deepen over time, making it even more delicious.

Mmm, the pudding’s creamy texture paired with the juicy nectarine and crunchy coconut flakes is a match made in heaven. Try layering it in a parfait glass with granola for an extra crunch, or drizzle with a bit of honey for added sweetness.

Nectarine and Blackberry Galette

Nectarines and blackberries are like the dynamic duo of summer fruits, and when they come together in this galette, it’s nothing short of a culinary superhero team-up. This rustic, free-form tart is your ticket to dessert heaven, with a buttery, flaky crust that cradles the juicy, sweet-tart filling like a cozy blanket.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 2 medium nectarines, pitted and sliced 1/4-inch thick
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt. Add 1/2 cup chilled, cubed unsalted butter, and using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
2. Drizzle 3 tablespoons ice water over the mixture, and gently stir with a fork until the dough begins to come together. If needed, add an additional tablespoon of water. Tip: The dough should hold together when pressed but not be sticky.
3. Turn the dough out onto a lightly floured surface, and gently knead it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
5. In a medium bowl, toss together the sliced nectarines, blackberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract until well combined.
6. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
7. Brush the dough with 1 lightly beaten pasture-raised egg, and sprinkle with 1 tablespoon turbinado sugar. Tip: The egg wash gives the crust a beautiful golden sheen.
8. Bake for 35-40 minutes, or until the crust is golden and the fruit is bubbly. Tip: Place a baking sheet on the rack below to catch any drips.
9. Allow the galette to cool on the baking sheet for 10 minutes before serving.

Perfectly imperfect, this galette boasts a crisp, buttery crust that gives way to a luscious, jammy filling. Serve it warm with a scoop of vanilla ice cream for a dessert that’s as easygoing as it is elegant.

Nectarine and Mint Sorbet

Alright, let’s dive into the world of frozen delights with a sorbet that’s as refreshing as a summer breeze and as easy to whip up as your morning coffee. This nectarine and mint sorbet is the perfect way to beat the heat, with its vibrant flavors and silky texture that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 4 ripe nectarines, pitted and roughly chopped
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup fresh mint leaves, tightly packed
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over medium heat, combine the granulated sugar and water, stirring occasionally until the sugar is completely dissolved, about 3 minutes.
2. Remove the saucepan from heat and add the fresh mint leaves, allowing them to steep in the syrup for 10 minutes to infuse the flavor.
3. Strain the mint leaves from the syrup, pressing gently to extract all the flavorful liquid, then discard the leaves.
4. In a blender, combine the chopped nectarines, mint-infused syrup, freshly squeezed lemon juice, and fine sea salt. Blend on high speed until completely smooth, about 1 minute.
5. Pour the mixture into a shallow, freezer-safe container and cover tightly with a lid or plastic wrap.
6. Freeze the sorbet mixture for at least 4 hours, or until firm, stirring every hour to prevent ice crystals from forming for a smoother texture.
7. Once fully frozen, let the sorbet sit at room temperature for 5 minutes to soften slightly before scooping.

So there you have it—a sorbet that’s bursting with the sweet tang of nectarines and the cool kick of mint, all wrapped up in a texture so smooth, it’s like silk on a spoon. Serve it in hollowed-out nectarine halves for a playful presentation that’s sure to impress, or just grab a spoon and dig straight into the container (we’ve all been there).

Nectarine and Pancetta Pizza

So, you think pizza can’t get any more exciting? Think again, because this Nectarine and Pancetta Pizza is about to rock your world with its sweet, savory, and downright delicious combo.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup tomato sauce, preferably San Marzano
• 8 oz fresh mozzarella, thinly sliced
• 4 oz pancetta, diced
• 2 nectarines, pitted and thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Brush the dough with 1 tbsp of olive oil, then spread the tomato sauce evenly, leaving a 1-inch border.
4. Arrange the mozzarella slices over the sauce, then scatter the pancetta and nectarine slices on top.
5. Season with sea salt and black pepper, then drizzle with the remaining olive oil.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-14 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
7. Remove from the oven and let cool for 2 minutes before garnishing with fresh basil. Tip: The resting time prevents the toppings from sliding off.

Kick your pizza night up a notch with this masterpiece. The crispy crust, melty cheese, and the perfect balance of sweet nectarines and salty pancetta will have everyone asking for seconds. Try serving it with a drizzle of balsamic glaze for an extra flavor punch.

Nectarine and Yogurt Parfait

Mmm, who knew that throwing together a few simple ingredients could result in something as divine as a Nectarine and Yogurt Parfait? This dish is the perfect blend of sweet, tangy, and creamy, making it a foolproof way to impress at any brunch or to treat yourself on a lazy Sunday morning.

Ingredients

• 1 cup Greek yogurt, full-fat
• 2 ripe nectarines, pitted and thinly sliced
• 1/4 cup honey, preferably raw
• 1/2 cup granola, artisanal
• 1 tbsp fresh mint leaves, finely chopped

Instructions

1. In a clear glass, layer 1/4 cup of Greek yogurt at the bottom for a visually appealing start.
2. Arrange a layer of thinly sliced nectarines (about 1/2 a nectarine) over the yogurt for a sweet and juicy texture.
3. Drizzle 1 tbsp of honey over the nectarine layer to enhance the natural sweetness of the fruit.
4. Sprinkle 2 tbsp of artisanal granola over the honey for a delightful crunch.
5. Repeat the layers once more, starting with yogurt, followed by nectarines, honey, and granola, ensuring each layer is distinct.
6. Garnish the top with finely chopped fresh mint leaves for a refreshing finish.
7. Chill the parfait in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together beautifully.

Each spoonful of this parfait offers a symphony of textures, from the creamy yogurt to the crunchy granola and the juicy nectarines. For an extra touch of elegance, serve it in vintage glasses or mason jars, and watch as it becomes the star of the table.

Nectarine and Almond Tart

Zesty and zingy, this nectarine and almond tart is the summer dessert dreams are made of—perfect for when you want to impress without the stress. With a buttery crust and a frangipane that’s to die for, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 3 tablespoons ice water
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 3 ripe nectarines, pitted and thinly sliced
• 1/4 cup sliced almonds
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a food processor, pulse the all-purpose flour, cubed butter, granulated sugar, and sea salt until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Overworking the dough can make it tough.
4. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer. Chill for 30 minutes to prevent shrinking during baking.
5. Blind bake the crust for 15 minutes with pie weights, then remove weights and bake for another 5 minutes until lightly golden. Tip: Use dried beans as a budget-friendly pie weight alternative.
6. Whisk together almond flour, clarified butter, granulated sugar, eggs, and vanilla extract until smooth for the frangipane.
7. Spread the frangipane evenly over the pre-baked crust, then artfully arrange the nectarine slices on top. Sprinkle with sliced almonds.
8. Bake for 30-35 minutes, until the frangipane is set and the edges are golden brown. A toothpick inserted should come out clean.
9. Let the tart cool completely on a wire rack before dusting with powdered sugar for a picture-perfect finish.

Unbelievably delicious, this tart boasts a crisp crust, a creamy almond center, and juicy nectarines that caramelize slightly in the oven. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Nectarine and Spinach Salad with Balsamic Glaze

Alright, let’s dive into a dish that’s as vibrant as your summer playlist and just as refreshing. A nectarine and spinach salad with balsamic glaze is the culinary equivalent of a cool breeze on a hot day—simple, satisfying, and packed with flavor.

Ingredients

• 2 cups fresh baby spinach, thoroughly washed and dried
• 2 ripe nectarines, pitted and thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the baby spinach and sliced nectarines.
2. In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
3. Drizzle the dressing over the spinach and nectarines, then gently toss to coat evenly.
4. Transfer the salad to a serving platter and sprinkle with crumbled goat cheese and toasted pecans.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Crunchy pecans and creamy goat cheese add a delightful contrast to the juicy nectarines and tender spinach, while the balsamic glaze ties everything together with its sweet-tangy punch. Serve this salad alongside grilled chicken or fish for a complete meal that’s as Instagram-worthy as it is delicious.

Nectarine and Ginger Sparkler

Excuse me, but have you ever met a drink so refreshing it practically high-fives your taste buds? Meet the Nectarine and Ginger Sparkler, your new summer fling that’s equal parts sweet, spicy, and downright irresistible.

Ingredients

• 2 ripe nectarines, pitted and thinly sliced
• 1 tbsp fresh ginger, finely grated
• 1/4 cup honey
• 2 cups sparkling water, chilled
• 1 cup ice cubes
• Fresh mint leaves, for garnish

Instructions

1. In a medium bowl, combine the sliced nectarines, grated ginger, and honey. Let the mixture macerate at room temperature for 15 minutes to allow the flavors to meld.
2. Divide the nectarine mixture evenly between 2 tall glasses.
3. Top each glass with 1 cup of chilled sparkling water, pouring slowly to preserve the bubbles.
4. Add 1/2 cup of ice cubes to each glass, ensuring the drink stays refreshingly cold.
5. Garnish each glass with a few fresh mint leaves for a pop of color and aroma.

So there you have it—a drink that’s as bubbly as your personality. The Nectarine and Ginger Sparkler boasts a velvety texture from the nectarines, a spicy kick from the ginger, and a sweetness that’s just right. Serve it at your next brunch and watch it steal the show.

Conclusion

Luscious nectarines shine in these 18 summer recipes, offering a sweet escape into seasonal cooking. Whether you’re baking, blending, or grilling, there’s a dish here to delight every palate. We’d love to hear which recipe became your favorite—drop us a comment below! Don’t forget to share the nectarine love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.