If you like this article, take a look at the entire magazine.
One of the benefits of living in Southern California is the abundance of trees that bear all sorts of succulent fruit at different times of the year. As good luck would have it, some of these trees are in my backyard. The only bad thing is that when they bear fruit, it comes in HUGE quantities very quickly. And if you don’t pick it right away, the squirrels eat it for you. So you’re left either giving out care packages to the masses or putting the fruit in everything you cook, bake, broil, and puree. When our nectarine tree bore voluminous amounts of fruit last season, I quickly went to work strategically lodging it into every edible concoction I could think of. One of the things I made was this nectarine salsa.