Like many common fruits, nectarines are part of the Rosaceae (rose) family much like apples, pears, strawberries and raspberries. While I am not sure what a rose tastes like unless brewed in an herbal tea, you can count on the nectarine to satisfy your craving for a fruit. Unlike its cousin the peach, there is no “peach fuzz” or trichomes on the nectarine. Instead the skins are red, yellow and white, and smooth. Plus they are full of vitamins A, B, C, E and K and calcium, magnesium, iron and potassium. They mimic the peach with the stone center and trees looking much the same. The stone can be a variety that attaches the flesh to the stone (clingstone), or it separates easily (freestone). It is a low-calorie fruit with only 40 calories per 100 grams of fruit, and offers antioxidants and dietary fiber.
Nectarines are tasty in all kinds of dishes or all by themselves. You can make tarts, pies, muffins, preserves, jams or smoothies, smother them with cream or even grill them. They can be found in salads with dairy and herbs, and of course, you can just munch on fresh in-season nectarines. They are grown in warmer parts of both the north and south hemispheres, and can be found in a local grocery store pretty much year round. But when they are available locally, you can’t beat the strong fresh flavor!
A ripe nectarine has a smooth skin surface and is more colorful (less light/white) unless they are the yellow variety. When they are at their prime for flavor, they should be slightly firm to the touch and have the distinct aroma of a ripe nectarine. Avoid fruits that are bruised, skin is split or has dark discolored spots. If they are underripe they will be very firm, almost hard. You can place them in a paper bag, and they will ripen within a few days from the gases emitted by the fruit itself.
If you are inclined to preserve nectarines, they can be processed in a hot water bath canner. They can be raw-packed or hot-packed, and sweetened with syrup or juice. The syrup can vary from very light to heavy syrup. For a low sugar variant you can use water instead. The processing time varies from 20 to 45 minutes depending on the size of jars and your elevation. Be sure to consult approved recipes that can be found here: https://s3.wp.wsu.edu/uploads/sites/2079/2014/04/pnw199.pdf. You will need 2 to 3 pounds of fruit for one quart of preserved fruit. They can be canned with skins on or off. They make an awesome treat year round when you’ve stocked your shelves with beautiful, fresh, locally available nectarines.
