Recipes   > Recipe Archive   >  Nectarines

• Aunt Roberta's Nectarine Chutney
• Blueberry Nectarine Crisp
• Brandied Nectarine Jam
• Ginger & White Nectarine Frozen Yogurt
• Gratineed Nectarines with Sabayon
• Nectarine Barbecue Glaze
• Nectarine Upside Down Cake
• Summer Salad with Grilled Nectarines
• Summer Stone Fruit Crumble
• Warm Gratin of Fruits
• White Nectarine Champagne Cocktail

For many of us, perfection is a perfectly sweet, intoxicatingly fragrant, juice-oozing nectarine or peach. The nectarine, fuzz-free cousin of the peach, is surely one of Nature’s finest achievements with its smooth, luscious texture and fragrant succulence. August is peak nectarine season, and although stone fruits are now available almost year-round thanks to southern hemisphere production, nothing compares to the taste of a just-picked, tree-ripened nectarine.

The word “nectarine” derives from the Greek nektar, meaning sweet liquid. Nectarines are botanically classified as a sub-species of the peach, but they are more accurately a genetic variation. Indeed, sometimes a tree will actually bear both peaches and nectarines at the same time. Nectarines, like peaches, are native to China. They were introduced to this country by Spanish missionaries in California. Early nectarines are believed to have been small and white-fleshed, with skin colors ranging from red, yellow or green. Today, nectarines have been crossed with peaches, melons, and mangos, yielding larger specimens with either yellow-gold or white flesh. Like peaches, ripe nectarines are juicy and fragrant. Their taste is similar, although most agree that the flesh of a nectarine is firmer and has a touch more acidity.

There are more than 150 varieties of nectarines, each differing slightly in skin coloring, size, shape, taste, and texture. In most markets, nectarines are not sold by variety, despite the dozen cultivated commercially. If you’re lucky enough to shop where varietals are noted, popular choices include May Glo, Summer Fire, Summer Bright, and Artic Rose. Unusual nectarine varieties include Honeydew and Mango; as their names suggest, these are a cross between nectarines and honeydew melons and mangos, respectively. The former is the size of an apricot, with yellow-green skin and flesh the color and flavor of a honeydew melon. Mango nectarines have the shape of a nectarine but combine the flavor and aroma of both fruits. White nectarines are increasingly popular and readily available in most markets. Their ivory-colored flesh is exceptionally sweet, juicy, and fragrant. White varieties are lower in acid and have softer flesh than yellow nectarines and are best eaten out of hand rather than cooked.

When choosing nectarines, select fruit with a fragrant perfume and firm, unblemished flesh that yields to slight pressure. Avoid dull, shriveled skins or fruit that is either rock-hard or mushy. Red skin color is not an indicator of ripeness but has more to do with the variety. If nectarines are tinged with green, that’s a sign that the fruit was immature when picked. Stone fruits do not ripen once they are harvested, although they do soften at room temperature.

When buying stone fruits like nectarines, peaches, apricots, plums, and cherries, organic is a good choice because most commercial, non-organic stone fruits are coated with a fungicidal wax to extend shelf life, and unfortunately, it doesn’t wash off. Locally grown, tree-ripened fruit is also a good bet, as it unlikely to have been waxed and will also have the best flavor.

Ripe nectarines are best eaten right away, but they can be refrigerated for 1 to 3 days. Chilling diminishes their flavor, so bring the fruit to room temperature before eating. If fruit is hard when purchased, you can hasten ripening by placing the nectarines in a loosely closed paper bag. White nectarines ripen much faster and thus have a much shorter shelf life than yellow varieties.

Nectarines (and peaches) are classified as either freestone or clingstone. The flesh of freestone varieties separates easily from the stone (pit). Just cut the fruit in half, gently twist the cut halves in opposite directions, pull, and the fruit will release from the stone. Clingstone nectarines are a different story. The pit clings stubbornly to the flesh no matter how adroitly you twist. The fruit must be cut away from the pit, so clingstone varieties are best used when perfect halves or wedges are not required.

While there is nothing more pleasurable than standing over a sink and eating a perfectly ripe nectarine, they are also terrific in salads, salsas, and both sweet and savory concoctions. So with summer in full swing, make the most of the season. And if you’re looking for inspiration, we’ve developed a tempting array of recipes, perfect for simple summer entertaining.

Tip: How To Peel A Nectarine
Generally speaking, nectarines do not have to be peeled because their skin is thin and smooth. For recipes where peeling is recommended, blanching works very well. Bring a large pot of water to a boil. Cut a small, shallow cross at the base of each fruit and submerge a few nectarines at a time in the boiling water for 15 seconds. Remove with a slotted spoon or tongs to a bowl of ice water and let the fruit cool briefly. The skins will slip off easily.