Nectarines
Varieties
The most common nectarine variety in North America is the freestone. Among the numerous hybrids, about ten varieties are widely grown for market, including the Sun Grand, available in midsummer, and the late-season September Grand.
Preparation, Uses, & Tips
Nectarines can be prepared and served like peaches: eaten raw, cooked, dried, candied, or jellied. The skin of nectarines is edible, but may be removed by making a small “x“ in the bottom of the fruit, plunging it into boiling water for a minute and then placing it in ice water. When cool enough to handle, the skin will easily slip off. They are delicious in ice cream and sorbet, as well as in cakes and pies; they also make beautiful tarts. Add them to yogurt, fruit salads, or cereal. Sometimes nectarines are utilized in distilling liqueurs or brandies.
Storing
Hard nectarines will likely ripen at room temperature; to help speed the process, place them in a paper bag with an unripe banana. They can be canned or frozen, both in slices and puréed.
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