Nectarines

The nectarine is believed to be one of the oldest fruits and apparently grew in China over 2000 years ago. Until the late1940's, nectarines were pale green, small in size and had a white flesh. The flesh was juicy, but it was a very fragile fruit with a short shelf life. Today's nectarines, with the help of growers and agricultural schools, are a far cry from their earlier roots. Nectarines are now a very versatile fruit and stand up well to cooking. They are also a great substitute for peaches, raw or cooked, since their skin does not have to be peeled prior to preparation.

Currently there are over 150 varieties of nectarines that differ only slightly in size, shape, taste, texture and color. Nectarines are expected to continue to gain in popularity as two or three new varieties are introduced each year. Existing nectarine varieties are constantly being improved with better flavor, a more attractive appearance and a longer shelf life. Many new varieties you are enjoying today may not be around in five to ten years.

As with the peach and the plum, there are two categories of nectarines: freestone and clingstone. Varieties in the freestone category are easily separated from their pit while varieties in the clingstone varieties usually leave flesh attached to the pit when preparing or eating the nectarine. A newer third category of nectarines, called semi-freestones, is a combination of the freestone and clingstone varieties.

Selection & Storage
When selecting nectarines look for a well-rounded fruit with a deep yellow or orange-yellow color under a red blushed skin. Ripe nectarines should yield to a gentle touch and have a sweet fragrant smell. Once picked, nectarines will become softer and juicer as they ripen; however, they will not become sweeter in taste. Therefore, when picking nectarines, avoid ones that are rock hard, green, and mushy or have shriveled skins.

If nectarines are purchased with brightly covered skin but are firm to moderately hard, store them at room temperature (51� F to 77� F.) Placing nectarines in a paper bag will speed up the ripening process, especially when they are stored with apples, bananas, pears or other fruits that produce ethylene gas. Nectarines should not be stored at temperatures above 78�F since the hotter temperatures actually slows down the ripening process and will negatively impact their flavor and texture.

It is best to store nectarines at room temperature until fully ripe. Once fully ripe, store them in the refrigerator for no more than a couple of days. Nectarines stored longer in the refrigerator may lose their juicy flavor.

Preparation
Nectarines are easy to prepare since their skin does not need to be peeled. The skin of the nectarine does not interfere with its taste or texture when eating them fresh or cooked.

Freestone nectarine pits are easily removed by making a cut along the seam all the way around and through the fruit down to the pit. Then twist each half in opposite directions. After separating the halves, you will be able to easily remove the pit from one of the halves.

The pit of the clingstone nectarine (as the name suggests) is a bit harder to remove. It is best to cut the sections (slices, quarters, etc.) right from the whole fruit by slicing down to the pit and removing the desired amount. As with apples, pears and peaches, use a little lemon or other citrus juice on the cut areas to retard the browning affect.

Popular uses for nectarines include eating them fresh, sugared and with cream. They are also used in ice cream, pies, cobblers and shortcakes. In addition, peaches and nectarines are used for jams, jelly, preserves and mixed fruit desserts.

Tony's Tip
Nectarines can be used in almost any recipe that calls for peaches. For a real change of pace, try nectarine halves grilled with a splash of amaretto, or sliced on cereal instead of bananas.

Tony's Favorite Recipe
Baked Nectarines Stuffed with Amaretti Cookies

Clingstone Varieties
May Glo, Roy Giant, August Red, Red Jim, and the September Red. The main difference in these clingstone varieties is the time they come to market. The May Glo is one of the first clingstone nectarines of the season while the August Red, Jim Red and the September Red are late season varieties that extend the nectarine season into October.

Freestone Varieties
Red Diamond, Summer Grand, Summer Bright and Summer Diamond best represent the freestone variety. These freestone varieties have good size, travel well and are perfect for eating out of your hand. As their names suggest, they are mainly summer varieties that are available in the market in the months of June and July.

Semi-Freestone Varieties
May Grand and Spring Red are available in late May and early June. The May Grand is considered the best tasting early variety.

	website owned & syndicated by Farm Fresh, LLC all rights reserved