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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Nectarines NECTARINES Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale To speed up the ripening process, place hard nectarines in a paper bag with an unripe banana. Contrary to popular thinking, the nectarine, native to China, is not a cross between the peach and plum, but is closely related to the peach. The nectarine has juicy, peach-colored flesh. But it has a smooth rather than a velvety skin, a pock-marked rather than deeply veined pit, and its bright red and orange appearance is more colorful in than the peach. It also has a more flavorful taste. 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. Buying and storing tips Look for nectarines that are aromatic, firm but not hard, and with a bright, deep coloring. Avoid fruit with wrinkled, cracked skin and spots that show evidence of decay. 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. Availability Nectarines are available spring through fall, peaking in late summer. However, imported varieties are available year-round. Preparation, uses, and 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. Nutritional Highlights Nectarine (2 1/2 inches [about 6.35cm] diameter), 1 fruit (raw) Calories: 67 Protein: 1.32g Carbohydrate: 16g Total Fat: 0.63g Fiber: 2.2g *Excellent source of: Vitamin A (1,000 IU) *Good source of: Vitamin C (7.3mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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