In season late summer: Nectarines

Nectarines are a kind of peach without the fuzz. Nectarines can have white or yellow flesh, and are more prone to damage than peaches.

Buying

Choose unblemished fruit which are firm with just a little give.

Storing

Store at room temperature or keep ripe nectarines in a plastic bag in the fridge for a couple of days. To freeze nectarines, peel, slice then store in a container or plastic bag.

Nutrition

Nectarines contain many nutrients, including vitamin C, vitamin A, potassium and fibre. Nectarines are an excellent source of antioxidant carotenoids such as beta carotene.

Using nectarines

• Nectarines are best eaten at room temperature. Raw fruit complements cereal, fruit salads and works well in a fruit medley for a crumble – or for something different, try the fruit in a savoury salad, eg. Nectarine and prune couscous.
• Glaze meat or fish with a spicy nectarine marinade. Purée 2 cups peeled, chopped yellow nectarines with 1/4 cup water. Whisk in 2 tablespoons lemon juice, 2 tablespoons brown sugar, 1 tablespoon honey and 1 teaspoon each of cayenne pepper, black pepper and red chilli flakes. Liberally brush meat with marinade before cooking or grilling.
• For a simple dessert, lightly brush halved, pitted nectarines with honey and barbecue for 5 minutes until softened. Sprinkle with cinnamon and brown sugar and serve immediately with a scoop of reduced-fat vanilla ice-cream.
• Make a summer crumble for dessert. Combine 2 cups peeled, sliced nectarines with 2 cups chopped berries, 2 tablespoons lemon juice, 1 tablespoon brown sugar, and 1/4 teaspoon each of vanilla extract and cinnamon. Top with your usual crumble and bake.
• Give bruschetta a summery twist. Mix one large bunch shredded fresh basil with 2 chopped nectarines (one white and one yellow). Spread goat’s cheese or reduced-fat ricotta cheese on 12 toasted sourdough slices and top with basil and nectarine mixture, thin slices of prosciutto and a drizzle of olive oil.