The flesh of nectarines can vary from white to deep yellow. There are clingstone varieties and freestone varieties, referring to the ease of removing the pit of the fruit. They bear such similarities to the peach because nectarines are actually a sub-species of peach, from the Rosaceae family.
The smooth skin of the nectarine makes enjoying the whole fruit out of hand easy. And, since there is no distracting fuzz, or tartness to the skin, you might not even notice that you’re getting an extra layer of nutrients.
It’s fine to leave the skin on the nectarine when making jam or other recipes. Nectarines are a good substitute for bananas on breakfast cereal. They’re delicious yogurt and ice cream toppers and baked goods. Nectarines can also be used in savory dishes, like a Moroccan chicken tagine stew. Or paired with salty prosciutto and strong cheese for a savory-sweet appetizer.
Almonds, cinnamon, nutmeg, ginger, coriander, mace, sherry, and amaretto are spices and seasonings that go well with nectarines.
Allow under-ripe nectarines to ripen at room temperature for a day or two. You’ll know they are perfect when their aroma is fragrant and they yield slightly when squeezed. Ripe fruit can be stored in the refrigerator for about five days to a week.
Let refrigerated nectarines return to room temperature before consuming for the best flavor.
We have both yellow and white flesh, cling stone and free stone nectarine varieties in the Abundant Harvest Organics produce boxes each summer.