July Fruit of the Month – NECTARINE

Often confused with a peach, the nectarine is similar but does not have a fuzzy skin. They are also smaller than a peach, with a smooth, golden-colored skin, with blush-colored regions of red. The flesh of the nectarine is yellow and has a tint of pink. It has a very distinct smell and is very flavorful. Interestingly, a nectarine isn’t just a nectarine. There are well over 100 varieties of nectarines. The two top categories include freeston, which has a flesh that easily separates from its pit; the clingstone variety has a flesh the clings to the pit.

Availability of Nectarines
Nectarines from typically all from California and are available from late April until late August. There are also Chiliean Nectarines that are available from December to early March.

Choosing A Nectarine
Nectarines are low in calories and do not have cholesterol or sodium. They are a delicate fruit that can bruise easily so be careful when selecting the fruit. The fruit should give a little at your touch and be fragrant. Select fruit that has smooth, unremarkable skin. Don’t select fruits that are very hard, very soft, or wrinkled. Nectarines that are not fully ripened can be left at room temperature for 2-3 days before eating.

Storing Nectarines
If you plan to store your fruit, place the nectarines in a plastic bag and put in the coldest part of the refrigerator. The nectarines will last for at least five days.

Preparing Nectarines
Nectarines can be eaten fresh or used in cobblers and pies. Unlike the peach, the skin does not have to be removed when used in baking or cooking because it is not fuzzy.

Nectarine Recipe
Nectarine-Raspberry Salsa
2 medium nectarines unpeeled and finely diced
1 mango, peeled and diced
1/2 c fresh raspberries
3 tbs red onion, diced
1 tbs lime juice
1 tbs raspberry vinegar
1 tbs raspberry liqueur
2 tsp olive oil
1 fresh jalapenos, seeded and finely minced (up to 2)
3 tbs chopped cilantro
salt and white pepper to taste
In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur. Whisk in olive oil and season to taste with salt and pepper. Gently toss dressing with fruit mixture. Allow to set for 30 minutes, but not more than 3 hours. Toss in cilantro and serve.
Recipe makes 6 half-cup servings.