Nectarine
(Scientific Binomial Name: Prunus persica)Selection Information
Usage: Eaten out of hand, made into preserves and jam, added to fruit salads or yogurt. Nectarines may also be poached, baked, grilled, or pureed.
Selection: Good-quality nectarines will be fairly large, have smooth, unblemished skin and will be firm but not rock-hard. Ripen nectarines at home for 2 to 3 days at room temperature until they are slightly soft along the seam. Ripe fruit will have a sweet nectarine smell that is stronger when the fruit is at room temperature.
Avoid: Avoid product that is too small, soft, pitted, bruised or has small spots of mold.
Storage: Nectarines can be placed in a plastic bag and stored for up to five days in the coldest part of your regrigerator.
Seasonal Information
California product is available from May through September while imports are available from January through April.
Nectarine Nutritional Information
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Low-fat, Sodium-free, Source of fiber, Source of vitamin C,
Cholesterol-free.
Nectarine Tips & Trivia
- The nectarine got its start in China as a genetic variant of the common peach and is not, as some believe, the consequence of a cross between a peach and a plum. One Chinese emperor was so enthralled with nectarines that he and his people referred to them as the "nectar of the gods."
- The nectarine came to America via Europe, and made its way to California over 130 years ago.
Nectarine Recipes
- Nectarine Sorbet
- Island Shrimp and Nectarine Salad
- Mixed Greens and Nectarine Salad
- Nectarine Shortcake
- Poached Nectarines
Suggested Reading About Apricots, Peaches & Nectarines on Amazon.com:
- Peaches and Other Juicy Fruits: From Sweet to Savory, 150 Recipes for Peaches, Plums, Nectarines and Apricots
- Stone Fruit: Cherries, Nectarines, Apricots, Plums, Peaches (Northwest Homegrown Cookbook Series)
- How to Pick a Peach: The Search for Flavor from Farm to Table
- How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know
