Over 16 million cases of Chilean peaches, plums and nectarines will come by sea to American supermarkets December through March, creating an abundance of outstanding fresh summer fruits to choose from during North America’s winter months.

Toss nectarines into the blender with low-fat vanilla yogurt and a squeeze of honey. Add diced peaches, plums, kiwifruit and nectarines to pasta salad and drizzle with a little oil and raspberry vinegar. Bake a fruit cobbler or crisp and serve warm with vanilla frozen yogurt; it’s the perfect dessert for a cold night!

When buying peaches, nectarines and plums choose fruits that give slightly to palm pressure. Look for nectarines with yellow color and no hint of green on the skin. Ripe fruit should be eaten right away or stored in the refrigerator for up to one week. To keep cut fruits from browning, dip cut or sliced fruit into a mixture of 1 tablespoon lemon juice and 1 cup water. To pit clingstone fruit, slice toward the pit and cut away in wedges. To pit semi-freestone fruit, cut along the seam, twist neatly in half, and cut away the pit from one side using a knife.

Chilean Fruit Salsa

  • 2 cups diced nectarines, peaches, plums, kiwifruit, or any combination
  • 2 tablespoons chopped cilantro
  • 12 ripe avocado, diced
  • 12 cup chopped red onion
  • 12 jalapeno pepper, seeded and finely chopped
  • Juice of one lime
  • Pepper to taste
  • Salt, optional

Combine all ingredients in a small bowl. Serve over grilled salmon. Makes approximately 3 cups. Serves 4.

Nutritional information per serving: calories: 102, total fat: 3.8, saturated fat: 0.7g, % calories from fat: 31%, protein: 2g, carbohydrates: 18g, cholesterol: 0mg, dietary fiber: 4g, sodium: 4mg.