Get Fresh & Fruity Nectarine

Get Fresh & Fruity Nectarine

Class 1 - Spain

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Nectarine

Pronounce it: nek-tar-een

A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly more acidity. The flesh is light pink, yellow or white and is delicate and sweet.

Nectarines are high in vitamins A, B, and C, and are lower in calories than peaches.

Availability

At their peak from May to September.

Choose the best

Like peaches, nectarines do not ripen after picking so should be bought already ripe. Feel for firm fruit, with slight give. Avoid greenish coloured peaches and skin that appears bruised or broken.

Store it

Store at room temperature for a day or two to soften or keep ripe nectarines in a plastic bag in the fridge for a couple of days.

Cook it

Nectarines are great poached, especially if they are slightly underripe, but are best eaten raw, as cooking can hinder their delicate flavour and texture.

Nectarine recipesGet Fresh and Fruity Nectarine

Nectarines are a smooth-skinned variety of peach and can be white- or yellow-fleshed, free-stoned, or cling-stoned (where the firm-textured flesh clings to the stone). White nectarines have a more delicate, sweeter flavour than yellow ones.

Recipes using nectarine

Starters and nibbles

Desserts

Cakes and baking

See all recipes using nectarine

Buyer's guide

August and September are the best time to buy nectarines from Europe.

Preparation

Nectarines don’t need peeling, but if you want to peel them for use in a pie, cover the ripe fruit with boiling water, leaves for 15 seconds, then drain and peel. If poaching nectarines, don’t peel them as their skins will colour the syrup a beautiful rose colour. Although nectarines can be used in any peach recipe, their smooth skin makes them particularly useful sliced in sweet or savoury salads, or halved and either baked or grilled. The stronger flavour of yellow-fleshed nectarines makes them better suited to savoury salads, and cooked dishes such as nectarine tart and poached nectarine with vanilla ice cream.

Nectarine Article by Sybil Kapoor


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