Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome.
Nectarines were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish.
The word ‘nectarine’ means sweet, as nectar, and this is very likely the obvious origin of the name.
Today, California grows over 95 percent of the nectarines produced in the United States.
When ripe, the nectarine’s smooth skin is a brilliant golden yellow with generous blushes of red.
Nectarines are wonderful eaten out of hand and can be used in salads, a variety of fresh and cooked desserts and as a garnish for many hot and cold dishes.
Nectarines can be used in the same ways as peaches, except if someone peels a peach because they object to eating the fuzz, they do not need to peel a nectarine. The nectarine skins can also be left on when making pies, cobblers and fresh fruit salads, etc.
Nectarines reach their peak season in July and August. They combine peach and plum characteristics. The color of a nectarine should be rich and bright.
If a nectarine is too hard, allow it to ripen at room temperature for a few days. Avoid very hard dull looking nectarines.
There are more than 150 varieties of nectarines worldwide.
Nectarines taste best consumed “warm” from the tree. Often jam is made out of it because they can’t be stored fresh.
Nectarines are mostly eaten with the skin as peaches are mostly peeled.
Nectarines contain a fair amount of vitamins A and C.
Read More: Food Facts