18 Juicy Nectarine Recipes for Summer Desserts

Summer’s sweetest star? Juicy, sun-ripened nectarines! Whether you’re craving a quick dessert or a showstopping treat, these golden gems are here to shine. From rustic cobblers to no-bake delights, we’ve rounded up 18 irresistible recipes that celebrate nectarines at their peak. Get ready to savor every bite—your taste buds (and your family) will thank you!

Nectarine and Blueberry Crumble

This Nectarine and Blueberry Crumble is summer in a dish—juicy fruit topped with a buttery, crisp oat topping that’s impossible to resist.

• 4 cups sliced nectarines (about 4 medium)
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

1. Preheat oven to 375°F. In a large bowl, toss nectarines, blueberries, granulated sugar, lemon juice, vanilla extract, and 1/4 tsp cinnamon until evenly coated. Pour into a 9-inch pie dish or baking dish.
2. In another bowl, mix oats, flour, brown sugar, salt, and remaining 1/4 tsp cinnamon. Cut in cold butter with a pastry cutter or your fingers until crumbly and pea-sized clumps form.
3. Sprinkle the oat mixture evenly over the fruit. Bake for 30–35 minutes until the topping is golden and the fruit juices bubble at the edges.

The magic here? The nectarines stay bright and tangy while the blueberries burst into jammy pockets—perfect against that crunchy, cinnamon-kissed topping.

Tip: Serve warm with vanilla ice cream for that classic hot-and-cold contrast.

Grilled Nectarine Salad with Goat Cheese

This summery salad balances sweet, smoky nectarines with creamy goat cheese and peppery arugula—perfect for a light lunch or elegant side dish.

Ingredients:

• 2 ripe but firm nectarines, halved and pitted
• 5 oz baby arugula
• 4 oz goat cheese, crumbled
• 1/4 cup chopped toasted walnuts
• 2 tbsp olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Preheat grill or grill pan to medium-high. Brush nectarine halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks appear. Flip and grill 1 more minute. Let cool slightly, then slice into wedges.
2. In a large bowl, toss arugula with remaining 1 tbsp olive oil, 1/2 tsp flaky sea salt, and 1/4 tsp black pepper.
3. Arrange dressed arugula on a platter. Top with grilled nectarine slices, crumbled goat cheese, and toasted walnuts. Drizzle with 1 tbsp balsamic glaze.

The warm nectarines soften the goat cheese just enough to create little creamy pockets against the crisp greens—it’s a texture dream!

Tip: For extra depth, sprinkle a pinch of smoked paprika over the goat cheese before serving.

Nectarine Sorbet with Mint

This refreshing sorbet is summer in a bowl—bright, fruity, and kissed with a hint of fresh mint for a cooling finish.

Ingredients

• 4 ripe nectarines, pitted and roughly chopped (about 3 cups)
• 1/2 cup granulated sugar
• 1/2 cup water
• 2 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, packed
• Pinch of salt

Instructions

1. In a small saucepan, combine the sugar and water. Heat over medium, stirring until the sugar dissolves (about 3 minutes). Remove from heat and stir in the mint leaves. Let steep for 15 minutes, then strain out the mint.
2. In a blender, puree the nectarines, lemon juice, salt, and the mint-infused syrup until completely smooth.
3. Pour the mixture into a shallow dish or loaf pan and freeze for 1 hour. Scrape with a fork to break up ice crystals, then return to freezer. Repeat every 30 minutes for 3–4 hours, until fluffy and firm.
4. Serve scoops of sorbet garnished with extra mint leaves if desired.

The mint syrup keeps the sorbet scoopable straight from the freezer—no rock-hard texture here!

Tip: For an extra floral note, swap half the mint with basil or lavender.

Nectarine and Prosciutto Flatbread

Sweet nectarines and salty prosciutto come together on crispy flatbread for a summer-ready appetizer that’s as easy as it is impressive.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 2 tbsp olive oil, divided
• 1/4 cup ricotta cheese
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 ripe nectarine, thinly sliced
• 2 oz prosciutto, torn into pieces
• 1/4 cup fresh arugula
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Brush the flatbread with 1 tbsp olive oil and bake for 8–10 minutes until lightly crisp at the edges.
2. In a small bowl, mix ricotta, honey, remaining 1 tbsp olive oil, flaky sea salt, and black pepper. Spread evenly over the warm flatbread.
3. Arrange nectarine slices and prosciutto on top. Return to the oven for 3–4 minutes just to warm the toppings.
4. Scatter fresh arugula over the flatbread and drizzle with balsamic glaze. Slice and serve immediately.

The contrast of juicy nectarines, creamy ricotta, and crisp prosciutto makes every bite a perfect balance of sweet, salty, and tangy.

Tip: For extra crunch, sprinkle with toasted pistachios right before serving.

Nectarine Chutney with Cumin

This sweet-spicy chutney is a knockout condiment—perfect for glazing grilled chicken or spooning over creamy goat cheese crostini.

Ingredients:

• 4 cups diced ripe nectarines (about 5 medium)
• 1/2 cup apple cider vinegar
• 1/3 cup packed light brown sugar
• 1/4 cup finely diced red onion
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions:

1. Combine nectarines, apple cider vinegar, brown sugar, red onion, ginger, cumin, salt, and red pepper flakes in a medium saucepan. Stir well.
2. Bring to a simmer over medium heat, then reduce to medium-low. Cook uncovered for 25–30 minutes, stirring occasionally, until the nectarines break down and the mixture thickens to a jammy consistency.
3. Remove from heat and let cool slightly. Serve warm or transfer to a jar and refrigerate for up to 2 weeks.

The cumin adds an earthy depth that balances the nectarines’ brightness—you’ll love how it lingers on the back of your tongue.

Tip: For a smoother texture, pulse the chutney briefly in a food processor after cooling.

Nectarine and Almond Tart

This buttery, fruit-packed tart is summer dessert perfection—juicy nectarines meet a crisp almond crust for a treat that’s elegant but effortless.

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup almond flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3 ripe nectarines, thinly sliced
• 2 tbsp honey
• ¼ tsp vanilla extract
• 1 tbsp sliced almonds (for topping)

Instructions

1. Make the crust: In a food processor, pulse 1 ¼ cups all-purpose flour, ½ cup almond flour, ¼ cup sugar, and ½ tsp salt. Add ½ cup cold butter; pulse until crumbly. Drizzle in 3 tbsp ice water, pulsing until dough forms. Add 1 more tbsp water if needed.
2. Press dough into a 9-inch tart pan. Chill 30 minutes. Preheat oven to 375°F.
3. Bake crust: Prick dough with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and bake 5 more minutes until pale gold.
4. Assemble: Toss nectarine slices with 2 tbsp honey and ¼ tsp vanilla. Arrange over crust; sprinkle with 1 tbsp sliced almonds.
5. Bake 25–30 minutes until nectarines soften and crust is golden. Cool before slicing.

The almond flour adds a nutty depth to the crust, while the honey-kissed nectarines caramelize just enough for a sticky-sweet finish.

Tip: For extra shine, brush baked tart with warmed apricot jam.

Nectarine Smoothie with Greek Yogurt

This creamy, tangy smoothie is like summer in a glass—bursting with ripe nectarines and a protein-packed yogurt base that keeps it satisfying.

Ingredients:

• 2 ripe nectarines, pitted and chopped (about 1.5 cups)
• 1 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions:

1. Add the chopped nectarines, Greek yogurt, almond milk, honey, and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth and creamy.
3. Add the ice cubes and blend again for another 20–30 seconds until frothy and fully incorporated.
4. Pour into glasses and serve immediately.

The Greek yogurt adds a luxuriously thick texture, while the nectarines keep it refreshing—perfect for a quick breakfast or post-workout sip.

Tip: For extra sweetness, swap in a ripe banana or a splash of orange juice instead of honey.

Nectarine and Basil Bruschetta

This sweet-and-savory bruschetta is summer on a toast—juicy nectarines and fresh basil make it a standout appetizer.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• 2 medium nectarines, pitted and diced
• ¼ cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• ¼ tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• 4 oz fresh mozzarella, thinly sliced (optional)

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until crisp and golden at the edges.
2. In a bowl, gently toss nectarines, basil, remaining 1 tbsp olive oil, balsamic glaze, salt, and pepper.
3. Top each toast with a slice of mozzarella (if using), then spoon the nectarine mixture generously over the cheese.
4. Serve immediately, garnished with an extra drizzle of balsamic glaze.

The juicy nectarines soak into the crisp bread just enough to soften it slightly, while the basil keeps every bite bright and herbaceous.

Tip: For a tangy twist, swap mozzarella with crumbled goat cheese or skip the cheese altogether for a lighter version.

Nectarine and Raspberry Jam

This vibrant jam is summer in a jar—bursting with juicy nectarines and tart raspberries, it’s perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 3 cups diced ripe nectarines (about 4 medium, peeled)
• 2 cups fresh raspberries
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine the nectarines, raspberries, 1 1/2 cups sugar, and 2 tbsp lemon juice. Mash lightly with a wooden spoon to release some juices.
2. Bring to a simmer over medium heat, stirring frequently. Once bubbling, reduce heat to low and cook for 25–30 minutes, stirring occasionally, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly before transferring to jars.

The magic here? The nectarines soften into velvety sweetness while the raspberries keep things bright and tangy—no pectin needed!

Tip: For a smoother jam, blend half the mixture with an immersion blender before adding the vanilla.

Nectarine Cobbler with Vanilla Ice Cream

This juicy nectarine cobbler bakes up with a tender, golden topping that soaks up all the sweet fruit juices—perfect for topping with a scoop of vanilla ice cream while it’s still warm.

Ingredients:

• 4 cups sliced ripe nectarines (about 6 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup whole milk
• Vanilla ice cream, for serving

Instructions:

1. Preheat oven to 375°F. Toss nectarines with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla in a 9-inch baking dish.
2. In a bowl, whisk 1 cup flour, 1/4 cup brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Cut in 6 tbsp cold butter with a pastry cutter until crumbly. Stir in 1/3 cup milk just until a shaggy dough forms.
3. Drop dough in small mounds over nectarines. Bake for 35–40 minutes until topping is golden and fruit bubbles at edges.
4. Let cool 10 minutes, then serve warm with vanilla ice cream.

The magic here? The biscuit-like topping stays fluffy while absorbing just enough nectarines’ syrup for the perfect bite.

Tip: For extra caramelized flavor, broil the cobbler for 1–2 minutes at the end—just watch closely!

Nectarine and Arugula Pizza

Sweet nectarines and peppery arugula make this pizza a summery showstopper—perfect for al fresco dining or a quick weeknight upgrade.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1/2 cup ricotta cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 ripe nectarine, thinly sliced
• 1 cup baby arugula
• 1 tbsp honey
• 1/4 cup crumbled goat cheese

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface into a 12-inch round. Transfer to a parchment-lined baking sheet and brush with 1 tbsp olive oil.
2. In a small bowl, mix ricotta, red pepper flakes, and salt. Spread evenly over dough, leaving a 1-inch border. Arrange nectarine slices on top.
3. Bake for 12–15 minutes until crust is golden and crisp at the edges. Let cool for 2 minutes.
4. Toss arugula with remaining 1 tbsp olive oil and scatter over pizza. Drizzle with honey and sprinkle with goat cheese.

The contrast of creamy ricotta, juicy nectarines, and spicy greens is downright addictive—plus, that honey drizzle ties it all together.

Tip: For extra crunch, pre-bake the crust with just olive oil for 5 minutes before adding toppings.

Nectarine Glazed Chicken

Sweet, tangy, and just a little sticky, this nectarine-glazed chicken is summer’s answer to weeknight boredom—no grill required!

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 ripe nectarines, pitted and diced
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F. Season chicken thighs lightly with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer to a plate.
3. In the same skillet, add nectarines, honey, soy sauce, apple cider vinegar, ginger, garlic powder, and red pepper flakes. Simmer for 3 minutes, stirring, until slightly thickened.
4. Return chicken to the skillet, spooning glaze over it. Transfer to the oven and bake for 15 minutes, until chicken reaches 165°F internally.
5. Let rest for 5 minutes before serving, drizzled with extra glaze.

The magic here? The nectarines caramelize into a jammy glaze while keeping the chicken juicy—no fancy techniques required.

Tip: For extra char, broil for the last 2 minutes. Just keep an eye on it!

Nectarine and Coconut Popsicles

These Nectarine and Coconut Popsicles are like summer in a bite—creamy, fruity, and just sweet enough to satisfy your cravings without feeling heavy.

• 2 cups ripe nectarines, pitted and chopped (about 3–4 nectarines)
• 1 (13.5 oz) can full-fat coconut milk
• 3 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

1. In a blender, combine the nectarines, coconut milk, 3 tbsp honey (or maple syrup), 1 tsp vanilla extract, and a pinch of sea salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into popsicle molds, leaving about ¼ inch at the top for expansion. Insert sticks and freeze for at least 6 hours, or until solid.
3. To unmold, run warm water over the outside of the molds for 10–15 seconds, then gently pull the popsicles out.

The coconut milk adds a luscious creaminess that balances the bright nectarines perfectly—no icy, watery texture here!

Tip: For extra texture, stir in 2 tbsp shredded coconut before freezing.

Nectarine and Ginger Compote

This vibrant compote balances sweet nectarines with a spicy kick of fresh ginger—perfect for spooning over yogurt, pancakes, or even grilled pork chops.

Ingredients:

• 4 ripe nectarines, pitted and diced (about 3 cups)
• 1 tbsp freshly grated ginger
• 1/3 cup granulated sugar
• 2 tbsp lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine nectarines, 1 tbsp grated ginger, 1/3 cup sugar, 2 tbsp lemon juice, 1/4 tsp vanilla extract, and a pinch of salt. Stir gently to dissolve the sugar.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 12–15 minutes, stirring occasionally, until the nectarines soften and the liquid thickens slightly (it should coat the back of a spoon).
3. Remove from heat and let cool for 10 minutes. Serve warm or chilled.

The ginger’s warmth lingers beautifully against the jammy fruit, making this compote feel like a hug in a bowl. Tip: For a smoother texture, mash lightly with a fork after cooking—great for swirling into oatmeal!

Nectarine and Brie Quesadillas

Sweet nectarines and creamy brie melt together in this unexpected twist on a classic quesadilla—perfect for a quick lunch or appetizer with friends.

Ingredients:

• 2 medium nectarines, thinly sliced
• 4 oz brie cheese, rind removed and sliced
• 4 (8-inch) flour tortillas
• 2 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add nectarines, salt, black pepper, and red pepper flakes (if using). Cook for 2–3 minutes, stirring occasionally, until nectarines soften slightly. Remove from heat.
2. Lay tortillas flat and layer brie slices evenly over half of each tortilla. Top with cooked nectarines and drizzle each with 1/2 tbsp honey.
3. Fold tortillas in half and return the skillet to medium heat. Cook quesadillas for 2–3 minutes per side, pressing lightly with a spatula, until golden and cheese is melted.
4. Slice into wedges and serve warm.

The contrast of gooey brie and juicy nectarines with a hint of spice makes every bite irresistible. It’s a sweet-savory combo that’ll have everyone asking for seconds!

Tip: For extra crunch, brush the tortillas with a little olive oil before cooking.

Nectarine and Peach Sangria

This fruity sangria is summer in a glass—bursting with juicy nectarines, peaches, and a hint of citrus for a refreshing sip that’s perfect for lazy afternoons.

Ingredients:

• 1 large nectarine, thinly sliced
• 1 large peach, thinly sliced
• 1 orange, thinly sliced (seeds removed)
• 1/4 cup fresh mint leaves
• 1 (750 ml) bottle dry white wine (like Sauvignon Blanc)
• 1/2 cup peach nectar
• 1/4 cup orange liqueur (like Cointreau)
• 2 tbsp honey
• 1 cup club soda, chilled
• Ice, for serving

Instructions:

1. In a large pitcher, combine the nectarine, peach, orange slices, and mint leaves.
2. Pour in the white wine, peach nectar, orange liqueur, and honey. Stir gently until the honey dissolves.
3. Cover and refrigerate for at least 2 hours (or up to 4) to let the flavors meld.
4. Just before serving, add the chilled club soda and stir lightly.
5. Fill glasses with ice and pour the sangria over, making sure each glass gets plenty of fruit.

The peach nectar adds a velvety sweetness, while the mint keeps it bright—ideal for sipping on a sunny patio.

Tip: For a stronger fruit flavor, let the sangria sit overnight (just add the club soda right before serving).

Nectarine and Cinnamon Muffins

These tender, spiced muffins are studded with juicy nectarines for a sweet, fragrant bite that feels like summer in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup melted unsalted butter, cooled slightly
• 1 tsp vanilla extract
• 1 1/2 cups diced ripe nectarines (about 2 medium)
• 2 tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt.
3. In another bowl, beat 1 egg, then whisk in 1 cup milk, 1/4 cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay). Gently fold in diced nectarines.
5. Divide batter evenly among muffin cups (they’ll be nearly full). Sprinkle each with 1/2 tsp turbinado sugar.
6. Bake for 20–22 minutes until tops spring back when pressed. Cool in pan for 5 minutes, then transfer to a rack.

The cinnamon-sugar crust contrasts beautifully with the jammy fruit pockets, making these muffins irresistible warm or at room temperature.

Tip: For extra flavor, toss the nectarines with 1 tbsp flour before folding in—this helps prevent sinking!

Nectarine and Avocado Salsa

This vibrant salsa is a sweet-and-savory showstopper, perfect for scooping with chips or topping grilled fish or chicken.

Ingredients:

• 2 ripe nectarines, pitted and diced (about 1 1/2 cups)
• 1 medium avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, gently toss together the nectarines, avocado, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and black pepper. Fold gently to combine, taking care not to mash the avocado.
3. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The juicy nectarines and creamy avocado create a luscious contrast, while the jalapeño adds just the right kick. It’s a summer-ready salsa that’s equally at home at a picnic or a fancy dinner party.

Tip: For extra depth, add a pinch of smoked paprika or cumin with the salt and pepper.

Conclusion

With 18 irresistible nectarine recipes, this roundup is your ticket to summer dessert bliss! Whether you’re craving a crisp, crumble, or cool treat, there’s something here for every sweet tooth. Don’t forget to try your favorites, leave a comment with your go-to recipe, and share the love on Pinterest. Happy baking (and no one will judge if you sneak a bite early)!