How to cook nectarine

Information for nectarine in our free cooking ingredients collection.

Nectarine

Nectarines, often called “peaches without the fuzz”, are generally the same size, shape, and color as their counterparts. However, nectarines tend to be sweeter, and because their flesh is firmer than that of peaches, nectarines are less juicy. The skin of a ripe nectarine is a brilliant, golden yellow with generous blushes of red. Because they contain a pit, or “stone”, nectarines are classified as drupes.

Family - Rosaceae
Scientific name - Prunus persica var. nectarina
Common name - nectarine

High in vitamin A (beta-carotene)
A good source of vitamin C
Contains phytochemicals that promote health

Varieties

Of the more than 150 varieties of nectarines, the most popular are Fantasia, Summer Grand, Royal Giant, and May Grand. Early nectarine varieties were small and white-fleshed, and the skins were uniformly green, red, or yellow. Today’s modern cross-breeding techniques (in which nectarine varieties are crossbred with one another and with peaches) have yielded larger, more peach-like nectarines with a gold and crimson skin and yellow flesh.

Origin and botanical facts

The nectarine is indigenous to Asia, from where it made its way to Europe and finally to the Americas. The name “nectarine” is thought to be a derivative of the name of the Greek god Nektar, and the juice of the fruit has been referred to as the “drink of the gods”. The nectarine is a member of the rose (Rosaceae) family. About 98 percent of the domestic crop is grown in California, where cultivation began just over 130 years ago. These nectarines are available throughout the summer, reaching their peak in July and August. Smaller quantities are imported from South America or the Middle East in winter and early spring.

How to cook nectarine

Slightly underripe nectarines can be ripened at room temperature in a paper bag. Ripe fruit should be refrigerated and used within 5 days. Nectarines can be eaten out of hand or used in salads, in a variety of fresh and cooked desserts, and as a garnish for many hot and cold dishes. At breakfast, they can be eaten sliced and topped with yogurt and crunchy cereal, or used as a topping for waffles, pancakes, or French toast. Because cooking softens the fruit and enhances its sweetness, nectarines are sometimes used in recipes that require baking, grilling, broiling, or poaching. Nectarines can be substituted in any dish that calls for peaches or apricots. Baked nectarine halves can be served with baked chicken or ham, and they make a delicious dessert.

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