I never knew quite what to make nectarines—were they orange-fleshed plums? Or peaches with a hefty application of Nair? Turns out I wasn't far off: they're mutant peaches with a recessive hairless gene.
Since nectarines are so genetically close to peaches, the flavor is similar although nectarines are bred smaller. Growing up, my family and I just munched on raw fruit—a perfectly delicious way to eat them, but there's no need to get caught in that rut. This Independence Day weekend, trying tossing halves on the grill for a smoky, juicy flavor, cubing them in a fruit salad, or using them your baked desserts. As a bonus, they're also high in vitamins A and and potassium.
When buying nectarines, look for bold coloring (which can range from canary yellow to ruby red, depending on the variety) and slightly yielding flesh on the seam side. If you buy hard fruit, put in a paper bag with a banana or apple to ripen. Store them on a counter top away from direct sunlight.
- Grilled nectarines with maple creme fraiche »
- Spinach salad with strawberries and nectarines »
- Nectarine and walnut galettes »
- Basil rubbed pork chops with nectarine blue cheese salad and pine nuts »
- Nectarine raspberry crisp with spiced oatmeal crumb topping »
What are your favorite recipes for nectarines?
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.