I just remembered my recent recipe promises that have yet to be fulfilled. And won’t be, unfortunately. Elly and I did make apricot jam, pickles and thai pesto, and as new (but very enthusiastic!) canners, things did not go as planned.
The jam actually turned out really well. Tart and sweet with a dark caramelized colour, it is a jam of which we are proud. We even made different flavours: apricot vanilla, apricot infused with Triple Sec and orange zest, and our favourite, spicy ginger apricot. Yum. The problem is, we very loosely followed a recipe and the jam ended up too runny, so we cooked it for a long time, constantly skimming off delicious, delicious liquid that Elly turned into apricot limeade to which we added gin and soda. Also yum. It was a hectic, fun and highly unbloggable cooking experience.
For the pickles, we sort of followed a recipe for garlic dills and I hesitate to share that one too as we will not be able to taste the pickles for another two weeks.
And the thai pesto? A fail. Back to the drawing boards on that one.
Anyway, back to the star of today’s post: the Okanagan Nectarine. I don’t know what nectarines taste like where you are from, but these are juicy, slightly tart, very sweet and neither too soft nor too hard. Perfection. The good ones have brown “scars” on them, belying their inner awesomeness. I love them so much that in my History of Chinese Medicine and Healing class last year when we had to write a short piece focussing on a description of the senses, I chose to write about the Nectarine. What resulted sounded kind of risqué. The nectarine became a she. I had to read it to the class and only then did I realize how sensual I had made the experience of eating a nectarine. I won’t share it here, because I am slightly embarrassed by what my stressed-out brain came up with in the thick of research papers and exams.
I recently bought a bag and have been enjoying them plain, cut up and topped with coconut ice cream (amazing!), and today, in a salad. I came home from yoga this morning feeling particularly pious, so I made this for lunch. The result was light, tangy, creamy, crisp, sweet and salty, bursting with a lime and mint flavour. I used a lime mint dressing recipe by the Alkaline Sisters that I found on Green Kitchen Stories.
I added radicchio because it is pretty, but please don’t put it in this salad! The bitterness reacted very weirdly with the nectarines and dressing. Not good. I ended up picking around it, but left it in the accompanying photos because it is aesthetically pleasing.
1/2 head butter lettuce
1 avocado, cubed
1 juicy ripe nectarine, cut in 8 wedges and then cubed
1 recipe Mint Lime Dressing (I added a little more salt and water)
Tear lettuce into bite-size pieces, wash and spin.
Arrange on plate with nectarine and avocado pieces.
Serve dressing on the side if you want to keep it looking pretty.
Experiment with freshly ground pepper.
Serves 2 generous salad portions.