The nectarine's flesh is sweet, succulent and firmer than that of its relative, the peach. When ripe, its smooth skin is a brilliant golden yellow with generous blushes of red. Nectarines are available from midspring to late September with a peak during July and August. Look for fragrant, brightly colored fruit that gives slightly to the touch. Avoid those with bruises or other blemishes as well as those that are hard or overly green. Slightly underripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days. They're wonderful eaten out of hand and can be used in salads, a variety of fresh and cooked desserts and as a garnish for many hot and cold dishes. Nectarines contain a fair amount of vitamins A and C.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Gingered Nectarine Cobbler
- 19th Hole Nectarines with Lemon Cream
- Ricotta Stuffed Oven Roasted Nectarines
- Grilled Nectarines with Blue Cheese, Farm Stand Honey, and Black Pepper
- Warm Nectarines with Lemon Syrup
Related Content From Cooking Channel
- Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz
- Nectarine and Blueberry Crisp with Amaretti Cookie Topping
- Honey Black Pepper-Glazed Salmon with Spinach Nectarine Salad, Steamed Potatoes and Organic Sweet Corn
- Riesling Sangria with Mango and Nectarine
- Nectarine Blueberry Cobbler