Fresh Cherry and Nectarine Salsa

Recipe from: Bruce Jacobs, Bristol Farms Executive Chef
Servings: 4 cups

2 cups fresh cherries, pitted and cut in half
1 large nectarine, unpeeled and cut into 1/2 inch cubes
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons orange zest
2 tablespoons finely diced red onions
1 seeded and minced jalapeno
2 tablespoons chopped cilantro
2 tablespoons minced green onions
1/4 teaspoon sea salt

Combine all ingredients in a nonreactive bowl and stir to mix. Cover and refrigerate at least 1 hour to overnight. Salsa will keep one day in refrigerator before beginning to lose texture and may be kept longer, still having good flavor.