Nectarine
Prunus persica var. nucipersica · Stone fruit
1 varietyTop 10 pairings
A nectarine is a smooth-skinned peach — genetically the same species, Prunus persica, differing by a single recessive gene that removes the fuzz to leave a glossy, waxy skin in lacquered reds and golds. Often firmer, slightly tangier and more intensely aromatic than a fuzzy peach, its white or yellow flesh is eaten fresh, grilled, poached and baked into tarts through high summer.
Picking a good onedrag
Rock-firm, green in the cavitySlack, cidery, weeping
Firm-ripeBuy itSlices clean and holds its edges: grilling, tarts, salads, a plate with prosciutto. Freestone types part from the pit here; clingstones never will.
Ground colourGround turned cream to gold
The squeezePresses in at the shoulder only
SmellFaint coconut-sweet at the stem
Stem cavityGlossy, cavity gone yellow
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it.
What you get from one
91%
Edible part
142 g · stone out, skin on
156 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 4× longer than the counter.
90-95%
Humidity
Single layer, moving air
Airflow