Nectarines

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Preparation, uses, and tips

Nectarines can be prepared and served like peaches: eaten raw, cooked, dried, candied, or jellied. The skin of nectarines is edible, but may be removed by making a small “x“ in the bottom of the fruit, plunging it into boiling water for a minute and then placing it in ice water. When cool enough to handle, the skin will easily slip off. They are delicious in ice cream and sorbet, as well as in cakes and pies; they also make beautiful tarts. Add them to yoghurt, fruit salads, or cereal. Sometimes nectarines are utilised in distilling liqueurs or brandies.

Buying and storing tips

Look for nectarines that are aromatic, firm but not hard, and with a bright, deep colouring. Avoid fruit with wrinkled, cracked skin and spots that show evidence of decay. Hard nectarines will likely ripen at room temperature; to help speed the process, place them in a paper bag with an unripe banana. They can be tinned or frozen, both in slices and puréed.

Varieties

The most common nectarine variety in North America is the freestone. Among the numerous hybrids, about ten varieties are widely grown for market, including the Sun Grand, available in midsummer, and the late-season September Grand.

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Nutrition Highlights

Nectarine (2 1/2 inches [about 6.35cm] diameter), 1 fruit (raw)
Calories: 67
Protein: 1.32g
Carbohydrate: 16g
Total Fat: 0.63g
Fiber: 2.2g
*Excellent source of: Vitamin A (1,000 IU)
*Good source of: Vitamin C (7.3mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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