Did you know nectarines are actually a type of peach, just without the fuzz?! They are the same species genetically, and just one recessive gene is responsible for the glossy, fuzz-free skin of nectarines. Nectarines also tend to be smaller, firmer, and have more honey-like aromas.
Just like white peaches, white nectarines are lower in acid as compared to yellow nectarines, so their natural sweetness shines through. White nectarines can be eaten when they are hard, or you can wait until they ripen more and become soft & juicy.
Like all stone fruit, nectarines are in season during the warmer months of the year. Our nectarines may have cosmetic blemishes from unpredictable weather, which major supermarkets will not accept. These only affect the fruit visually, and do not have any impact on the taste or nutrients, so we are more than happy to enjoy our delicious, if somewhat ugly, nectarines.
Nectarines a great source of anti-inflammatory antioxidants known as flavonoids, as well as potassium, and fibre for gut health.
If not yet ripe, store nectarines at room temperature until they soften — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place nectarines in a paper bag and store at room temperature, out of direct sunlight. Storing ripe stone fruit in the crisper drawer will prolong its eating life, but like peaches, nectarines are best enjoyed within a few days of ripening.