Nectarines, White Flesh Selection Information | Nutritional Information | Tips & Trivia
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Eaten out of hand, made into preserves and jam, added to fruit salads or yogurt. Nectarines may also be poached, baked, grilled, or pureed.
A Good-quality nectarine 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 product that is too small, soft, has pitted or bruised ski or has small spots of mold.
Soft fruit should be ripened at room temperature and then refrigerated until you're ready to eat them.
Unripend soft fruit can be stored for up to a week in the coldest part of your regrigerator, and will still ripen correctly.
Nectarines should be stored at room temperature until fully ripe. Once ripe, peaches can be refrigerated until eaten, but only for a few days.
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.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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