Nectarine

Prunus persica var. nucipersica · Stone fruit

1 variety40 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-ripeSlices clean and holds its edges: grilling, tarts, salads, a plate with prosciutto. Freestone types part from the pit here; clingstones never will.Buy it

Ground colourGround turned cream to gold

The squeezePresses in at the shoulder only

SmellFaint coconut-sweet at the stem

Stem cavityGlossy, cavity gone yellow

What to look for, from rock-firm, green in the cavity to slack, cidery, weeping.

What one gives you

91%

Usable yield

142 g · stone out, skin on

156 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 4× longer than the counter.

Humidity

90-95%

No fuzz to slow water loss, so the skin slackens and wrinkles at the stem cavity first. Crisper drawer, or a loosely closed bag.

Airflow

Single layer, moving air

Brown rot walks between touching fruit: one layer, not a heaped bowl, and lift out any that has gone soft.

It ripens the bowl beside it

Ripe fruit gives off plenty of ethylene and answers to it: a banana in the bag brings a hard one on, but keep both clear of leaves and cucumbers.

Preparing