Commonly showcased side by side with peaches, nectarines are a similar,
but yet different fruit. The best way to identify the difference between a
nectarine and peach is by the lack of fuzz on the nectarine.
Nectarines, like peaches, most likely originated in China more than 2,000
years ago and were cultivated in ancient Persia, Greece and Rome. They were
grown in Great Britain in the late 16th or early 17th centuries, and were
introduced to America by the Spanish. Today, California grows over 95% of
the nectarines produced in the United States.
Nectarines are smaller and smooth skinned golden yellow with large blushes
of red. Their yellow flesh has a noticeable pink tinge, with a distinct
aroma and a more pronounced flavor. There are more than 100 varieties of
nectarine, in freestone and clingstone varieties. In freestone types the
flesh separates from the 'pit' easily, while clingstone types cling to the
'pit.' Nectarines are more delicate than peaches and bruise very easily.
Nectarines are low in calories with no sodium or cholesterol.
|
Nectarine |
Serving
Size 1/2 cup (69g)
Amounts
Per Serving |
% Daily
Value |
Calories
30 |
|
Calories
from Fat 0 |
|
Total Fat
0g |
0% |
Saturated
Fat 0g |
0% |
Cholesterol
0mg |
0% |
Sodium 0mg |
0% |
Total
Carbohydrate 7g |
2% |
Dietary Fiber 1g |
4% |
Sugars 5g |
|
Protein 1g |
|
Vitamin A |
4% |
Vitamin C |
6% |
Calcium |
0% |
Iron |
2% |
* Percent Daily Values are based on a
2,000 calorie diet. |
|
|
|
Ripe fruit are fragrant and give, slightly, to the touch. If they are a
under-ripe, leave them at room temperature for 2–3 days to ripen. Look for
fruit with smooth unblemished skin. Avoid extremely hard or dull colored
fruits and soft fruit with soft, wrinkled, punctured skin.
Nectarines keep for 5 days if stored in a plastic bag in the coldest
part of your refrigerator.
Nectarines can be used and prepared in the same ways as peaches, with
no need to peel because they have no fuzz. Leave the skins on when making
pies, cobblers and fresh fruit salads, etc.
California nectarines are available from late April and to late August.
Almost all of the nectarines available are in California. Chiliean
Nectarines are available from late December through early March.
Recipes
Santa Fe Chilled Nectarine Soup
Makes 5 (1-cup) servings
Each serving equals 1/2 cup of fruit or vegetables
Source: California Tree Fruit Agreement
Ingredients
2 lbs (8 small) nectarines cut up
1 cup apple juice
1 cup cranberry cocktail juice
½ tsp salt
½ tsp red pepper flakes
1 Tbsp balsamic vinegar
¼ cup fresh cilantro leaves
Combine nectarines with juices, salt, pepper flakes and vinegar in
electric blender. Whirl until smooth and blended. Add cilantro leaves and
whirl in a stop-and-go fashion a few seconds, just to chop.
Nutritional Analysis: Calories 162, Protein 2g, Fat 1g, Calories From
Fat 6%, Cholesterol 0mg, Carbohydrates 39g, Fiber 4g, Sodium 195mg.
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