What is it?

This sweet, juicy stone fruit is closely related to the peach. In fact, it is actually the same species as a peach, but a different cultivar that has smooth instead of fuzzy skin. They also tend to be a bit smaller and firmer than their fuzzy relatives. Like peaches, nectarines are available with either yellow or white flesh.

When ripe, nectarines are golden yellow with blushes of red. Though nectarines are in season from mid-spring through late summer, they’re at their peak during July and August.

Don’t have it?

You can use peaches and nectarines interchangeably in most recipes.

How to choose:

Choose nectarines that are rosy, fragrant, and that give slightly to the touch. Avoid bruised or blemished fruit, as well as those that are hard or very green, these might spoil before fully ripen.

How to prep:

When preparing nectarines for cooking, the trick is to remove the skin while keeping as much flesh as you can. The best way to do this is to quickly blanch the nectarines before peeling.

To blanch: Bring a large pot of water to a boil. While the water heats, cut an X into the bottom of each nectarine. Drop the nectarines into the boiling water and cook just until the skin begins to loosen, 30 to 60 seconds. Drain the nectarines and then plunge them into cold water to stop them from cooking further. The peel should slip right off.

To slice a nectarine: run a small knife from stem to tip, cutting right through to the pit. Turn the fruit in your hand, making one cut after another and let the slices fall into a bowl. Once exposed to the air, nectarine flesh tends to turn brown quickly. To keep the color bright, sprinkle the slices with a bit of lemon juice.

 

How to store:

Underripe nectarines will in ripen in a few days at room temperature—you can speed up this process by storing them loosely in a paper bag.

Ripe nectarines will keep in the refrigerator for about a week.

Recipes

• 
  Recipe

  Nectarine-Strawberry Sheet Pan Pie

  Nectarines lend zing to the sweetness of the strawberries and a hint of almond.

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  Recipe

  Grilled Salmon with Red-Miso Glaze and Nectarine-Thai Basil Relish

  This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the…

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  Recipe

  Nectarine-Raspberry Cobbler

  Proving the adage "what grows together goes together," nectarines and raspberries make a heavenly late-summer pairing in this gorgeous cobbler.

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  Recipe

  Bourbon-Macerated Stone Fruit

  By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…

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  Recipe

  Summer Fruit Cobbler

  This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe…

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  Recipe

  Mixed Green Salad with Nectarines and Gorgonzola

  Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

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  Recipe

  Warm Berries and Nectarines with Mascarpone

  Fresh summer berries become a warm dessert or breakfast treat after a quick cook in a hot skillet. Mascarpone, an Italian-style cream cheese available in most grocery stores, is a…

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  Recipe

  Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

  This time of year, salad takes center stage. It's fast, it's fresh, and a little protein makes it a complete no-fuss meal. In this dish, the chicken is crunchy, the…

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  Recipe

  Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches

  No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather…