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Are you looking for a not-too-sweet, gut-healthy topping? This easy and delicious nectarine syrup is it! If you’re looking for a thin topping, just ladle the nectarine syrup off and save the fruit for another use (smoothies?). Or for a thicker topping, mash up the fruit and you’ll have a jam-like consistency.

Nectarine Syrup

This nectarine syrup is fresh and raw, but the fermentation process breaks down the nectarines, resulting in the perfect texture. Use this on top of pancakes, French toast, yogurt, or oatmeal, or even as a fun flavor experience on ice cream.

Like all lacto-fermented fruits, this should be kept in cold storage and used within a few weeks for the best flavor. It will continue to ferment and may turn a little “boozy” if left too long.

Nectarine Syrup

Nectarine Syrup

Adapted from Nourishing Traditions by Sally Fallon recipe for Berry Syrup, a variation of Berry Preserves.


  • 4 cups fresh nectarines, cut into small pieces
  • 2 tsp sea salt
  • 1/4 cup Rapadura or Sucanat
  • 1/4 cup whey


  • Place nectarine pieces in a quart jar (or divide into two pint jars) and press down lightly with a wooden mallet.
  • Mix salt, Sucanat, and whey and then pour over the jar (or divide by two jars).
  • Add filtered water to bring the liquid to the top of the fruit. Leave at least one inch from top of fruit to top of jar.
  • Cover tightly and keep at room temperature for two days, burping at least one time per day, before moving to cold storage.
  • When ready to use, ladle the syrup off for a thin syrup or mash the fruit lightly for a thicker syrup.


Variation: Spiced Nectarine Syrup
Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground ginger to the salt, Sucanat, and whey mixture.

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What are your favorite nectarine recipes? Leave a comment below!

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