Ingredients

• 6 cups water
• 2 cups bulgur
• 2 cups ripe mango, diced
• 2 cups ripe nectarines
• 4 scallions, trimmed and sliced into very thin rounds
• 2 fresh serrano or jalapeno chiles, ribbed, seeded, and finely minced
• 1/3 cup fresh mint leaves, snipped into fine ribbons with scissors
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• salt, to taste
• freshly ground black pepper, to taste

Directions

1. In a saucepan, bring the water to a boil. Turn off the heat, stir in the bulgur, cover, and let stand for 30 minutes. Drain the bulgur in a fine-mesh sieve. Spread it out on a clean kitchen towel, roll up the long sides like a jelly roll, then twist the ends to squeeze out as much of the remaining moisture as possible.

2. Place the bulgur in a large bowl. Add the fruit, scallions, chiles, and mint. In a small bowl whisk together the lime juice and olive oil and pour over the salad. Toss well to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

3. Variations:

4. vary the fruit according to what is in season: apricots, peaches, plums, grapes, pineapple, papaya, apples, pears, orange sections

5. add 1/2 cup chopped, toasted walnuts

6. add 1/2 cup crumbled feta cheese

7. add 1/2 cup currants or raisins

8. substitute other fresh herbs for the mint: lemon balm, basil, dill, lemon thyme, parsley

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