Peaches and nectarines, both of which are thought to have originated in China more than 2,000 years ago, were produced in ancient Persia, Greece, and Rome. Nectarines were also grown in China. They were first cultivated in Great Britain somewhere in the late 16th or early 17th century, and the Spanish were the ones who brought them to the Americas. The name “nectarine” originates from the Greek word “nekter,” which in both Greek and Roman mythology refers to a beverage reserved exclusively for the gods.
Nectarines have a golden yellow skin that is very silky, and their flesh is golden yellow with big flushes of red. Their golden flesh has a discernible pink tint to it, and it has a unique scent and a taste that is more strong. There are almost a hundred different types of nectarine, with some being freestone and others being clingstone. Nectarines are far more susceptible to bruising than peaches due to their increased fragility.
The calorie count of nectarines is rather modest, and they do not include any salt or cholesterol. As a subacidic fruit, nectarines are versatile and may be combined with other types of fruit. Raw consumption is recommended since they produce an alkaline ash that is essential to maintaining excellent health. They taste much better when dried.
ripe fruit has a pleasant aroma and is somewhat yielding to the touch. If you find that they aren’t quite ripe yet, just set them out at room temperature for two or three days. Look for fruit that has a skin that is spotless and smooth. Avoid eating fruits that are particularly hard or have a dull hue, as well as tender fruits with skin that is easily wrinkled and pierced.
Late April to late August is the time period during which California nectarines may be purchased. The state of California is home to almost all of the world’s nectarines. Late December to early March is the window of opportunity to purchase Chiliean Nectarines.
Fruits and vegetables matter.gov and health care clinic.org are the websites that provided this information.
Image created by Martin Moller and made available for use under the Creative Commons license for Germany, Attribution-Share Alike 2.0.
Nectarine and Chickpea Couscous Salad With Honey Cumin Dressing
Ingredients:
1 ¼ cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
1 ½ cups coarsely chopped nectarines (about 3 medium)
½ cup coarsely chopped spinach
½ cup thinly sliced green onion
1 (15 ½ ounce) can chickpeas , drained
nectarine , slices
Prep Time: 35 mins
Cook Time: 5 mins
Total Time: 40 mins
Directions:
1. Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
2. Take pan off of stove burner, cover and let stand 5 minutes.
3. Fluff with a fork; let cool.
4. In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
5. Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
6. Adjust seasoning with salt/pepper if desired.
7. Serve on individual plates; garnish with nectarine slices.
Servings: 6
Nectarine Relish for Chicken
Ingredients:
2 medium nectarines
½ red bell pepper
2 small scallions , white and light green parts
1/8 teaspoon ground ginger (sub with 1/4 t fresh ginger, peeled and minced)
1 teaspoon liquid honey
1 pinch salt
2 teaspoons cider vinegar
1/8 teaspoon agave syrup, to taste (or more)
1 pinch pepper
1 tablespoon fresh basil , minced
Prep Time: 28 mins
Cook Time: 2 mins
Total Time: 30 mins
Directions:
1. Note: If you sub fresh ginger for the dried, warm it together with the honey.
2. Wash and dry nectarines and bell pepper, cut nectarines from pit. With a potato peeler thinly peel the pepper ( this works good only with fresh plump peppers, but it makes for a much nicer texture of the dish). Cut peppers and nectarines in 1/8-1/4 inch dice. Wash and trim scallions, cut into 1/8 inch rings.
3. Warm honey in a small pot over medium low heat. Add nectarines, scallions and bell pepper and cook for 2 minutes, stirring frequently.
4. Add all the other ingredients, adjust taste and put in a serving bowl. Serve cold or slighly warm with chicken and rice.
Servings: 2
Curried Chicken Salad With Nectarines
Ingredients:
3 cups shredded cooked chicken breasts (about 1 pound)
2 cups cubed nectarines
½ cup diced celery
1/3; cup chopped green onion
¼ cup reduced-fat mayonnaise
2 tablespoons buttermilk
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon curry powder
¼ teaspoon fresh ground black pepper
3 tablespoons sliced almonds , toasted
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Directions:
Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.
Servings: 4-6
Grilled Nectarines With Blue Cheese, Honey and Black Pepper
Ingredients:
6 large nectarines , halved and pitted
canola oil
½ cup crumbled blue cheese
¼ cup honey
fresh coarse ground black pepper
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Directions:
1. Heat grill to high.
2. Brush the cut sides of nectarines with oil.
3. Grill cut side down until caramelized and brown, about 2 minutes.
4. Turn nectarines over and grill for 1 or 2 minutes more, until the flesh is almost soft.
5. Place the nectarines cut side up on a platter and divide the cheese among the cavities.
6. Drizzled with honey and grind fresh pepper over the top.
7. Serve immediately.
8. Yum!
Servings: 4-6
Nectarine, Snow Pea Stir-Fry
Ingredients:
1 lb snow peas or 1 lb sugar snap pea , ends snipped and strings removed, left whole
2 nectarines , washed, stone removed and sliced
2 teaspoons olive oil
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Directions:
1. Heat the oil in a heavy fry pan or wok.
2. When the oil in sizzling add the nectarines and peas, stir fry for apprx 2 minutes, serve hot.
Servings: 4-6
Fabulous Fruit Salad
Ingredients:
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt
Prep Time: 20 mins
Total Time: 20 mins
Directions:
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Servings: 4
Grilled Pork Chops with Fresh Nectarine Salsa
Ingredients:
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Prep Time: 25 mins
Cook Time: 8 mins
Total Time: 33 mins
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Servings: 4
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