Nectarines are the same as Peaches, except that their reddish orange skin is smooth rather than velvety like Peaches. This fruit is round and medium sized with yellow or cream colored firm, juicy flesh that is sweet to taste. In the center of the fruit is a singular brown seed or stone.
Nectarines are high in Vitamin A and a good source of Vitamin C. They are great as snacks, in fruit salads, desserts and baked goods or made into juice.
Nectarines are smaller and smooth skinned golden yellow with large blushes of red.
Selecting and Buying
After buying nectarines, you're supposed to let them ripen for a couple of days at room temperature before eating them. This makes them softer and juicier, but not sweeter.
Avoid buying nectarines that are too hard or that have green spots--a sign they were picked way too soon--or those that are bruised.
Fresh fruit are best consumed on the day of picking, and do not keep well. They are best eaten when the fruit is slightly soft, having aroma, and heated by the sun.
Preparation and Use
Can be baked, grilled, poached, made into puree, served as an addition to any fruit salad, etc.
Conserving and Storing
Peaches should be stored at room temperature and refrigeration should be avoided as this can lessen the taste of the peach. Peaches do not ripen after being picked from the tree, so storing for ripening is not necessary.