About nectarines: Gorgeous, sure, and delicious


Take a bite of a golfball-sized, juicy, sweet, reddish-yellowish fragrant piece of fruit, and chances are you’re experiencing the tastebud-tingling nectarine.

The nectarine is essentially a peach without the outer "fuzz." They are, in fact, a genetic variant of the peach that was first sampled and enjoyed in China. One Chinese emperor was so pleased with nectarines that he referred to them as the "nectar of the gods."

The nectarine made its way to America via Europe — and came to the fertile fields of California more than 130 years ago.

Nectarines are relatively easy to find in stores and farm stands at this time of year. Look for fruit that is firm but not rock-hard with a smooth unblemished appearance. Fragrance is often the key to finding a really flavorful nectarine; if the fruit you’re holding in your hand doesn’t smell deliciously sweet, it probably won’t taste that way either.

To speed up the ripening process, place some nectarines in a small paper bag and store them at room temperature. Sometimes adding a banana can speed things up. Once they’re ripe, store them in the refrigerator, and the nectarines will last for around a week.

Nectarines are high in vitamin C, and have no sodium or cholesterol, making them a particularly welcome hot-weather treat. They are most commonly used in salads, or are just eaten by themselves. They taste great grilled or broiled (add some butter and maple syrup for a high-calorie but satisfying treat). And they can be added to barbecued meat dishes for an extra layer of complexity.

 

 Nectarine and berry smoothie

for two 8-ounce smoothies(adapted from smoothierecipesonline.com)

 

1 nectarine, pitted

3/4 cup strawberries, hulled

3/4 cup blueberries, rinsed and drained

1/3 cup plain yogurt

1 cup crushed ice

 

In a blender combine nectarine, strawberries, blueberries, yogurt and crushed ice. Blend until smooth. Pour into glasses and serve.

 

 

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