Nectarines
Nectarines are smooth-skinned stone fruit closely related to peaches, with a similar sweet, juicy flesh but a firmer bite and no fuzz on the skin.
How to buy
Choose nectarines that are firm to slightly soft with a sweet fragrance at the stem end; a rock-hard fruit with no aroma won't ripen into much flavor. Background color (the base color beneath any red blush) should be yellow or cream, not green, which indicates the fruit was picked too early. Avoid fruit with soft bruised spots or shriveled skin.
How to store
Ripen nectarines at room temperature in a paper bag if they're still firm, checking daily for softening. Once ripe, move them to the refrigerator, where they'll keep for three to five days -- any longer and the texture turns mealy. Let refrigerated nectarines come back to room temperature before eating for the best flavor, since cold mutes their sweetness and aroma.
Culinary profile
- Flavor
- Sweet with a bright, slightly tangy edge, generally a touch more tart and less perfumed than peaches. Grilling or roasting concentrates the sugars and adds a caramelized depth that pairs well with savory elements like cheese or cured meat.
- Texture
- Firmer and smoother than peaches since they lack fuzzy skin, with juicy, fine-grained flesh. White-fleshed varieties tend to be softer and less acidic than yellow-fleshed ones.
- Aroma
- A sweet, honeyed fragrance similar to peach but slightly less intense, concentrated near the stem end and strongest when the fruit is fully ripe.
How to prepare
- Sliced raw — Cut into wedges for salads, cereal, or eating plain, skin left on since it's smooth and thin.
- Grilled — Halved and charred briefly to concentrate sweetness, often paired with cheese or prosciutto.
- Poached — Simmered gently in a light syrup, sometimes with wine or spices, for a tender dessert.
- Baked into galettes or crisps — Sliced and baked under a crumble or folded into pastry for a rustic dessert.
- Puréed — Blended into smoothies, sauces, or cocktail mixers for a smooth, fruity base.
Classic dishes
American
- Nectarine crisp — Sliced nectarines baked under a crunchy oat and brown sugar topping.
- Nectarine cobbler — Sliced nectarines baked under a biscuit-like topping, a Southern summer dessert.
- Nectarine upside-down cake — Caramelized nectarine slices baked into the bottom of a buttery cake, then inverted.
- Grilled pork with nectarine chutney — Grilled pork chops served with a quick, tangy nectarine chutney.
- Nectarine iced tea — Sliced or puréed nectarine steeped into iced tea for a fruity summer drink.
Italian
- Grilled nectarines with burrata — Charred nectarine halves served with creamy burrata and a drizzle of honey or balsamic.
- Nectarine and prosciutto salad — Sliced nectarines paired with salty prosciutto and arugula, similar to the classic melon pairing.
- Nectarine caprese — A summer variation on caprese salad swapping tomato for ripe nectarine alongside mozzarella and basil.
Mexican
- Nectarine salsa — Diced nectarine mixed with chile, lime, and cilantro as a bright topping for grilled meats or fish.
French
- Nectarine galette — A rustic, free-form tart of sliced nectarines folded into buttery pastry.
- Poached nectarines in wine — Whole or halved nectarines gently poached in sweetened red or white wine.
- Nectarine sorbet — A simple frozen dessert highlighting fresh nectarine flavor.
- Nectarine and almond tart — Sliced nectarines baked over a layer of almond frangipane in a tart shell.
Mediterranean
- Nectarine and goat cheese flatbread — Flatbread topped with sliced nectarine, goat cheese, and honey or arugula.
- Nectarine caprese skewers — Nectarine, mozzarella, and basil threaded on skewers as a summer appetizer.
Substitutions
- Peaches — Swap 1:1 in nearly any recipe; peaches are fuzzier-skinned and slightly softer, with a more perfumed flavor.