According to the Centers for Disease Control and Prevention, eating a variety of fruits and vegetables can reduce your risk of diabetes, heart disease, stroke and certain cancers. Nectarines are similar to peaches. The primary difference is the lack of fuzz, and as its nectar-name implies, it is sweeter than peach.
Origin
Nectarines are thought to have originated in China. They were then brought to Europe in the 16th century and the United States not long after that. According to Iowa State University Extension Education, nearly 98 percent of the nectarines in the United States are grown in California. They are a summer fruit, peaking in July and August.
Nutritional Facts
Nectarines are low in calories, with no sodium or cholesterol. One 1/2 cup serving provides 1 g of fiber, which is critical to heart health. Nectarines provide 4 percent of your recommended daily dose of vitamin A, which keeps eyes and skin healthy as well as fighting off infection. You can also get 6 percent of your dose of vitamin C, which helps cuts and wounds heal and keep gums and teeth healthy. They also offer 2 percent of your RDI of iron and 1 g of protein.
Selection
Ripe nectarines should have a yellow background color with splashes of red. There should not be any green, and it should be free of bruises. They should be slightly soft, but not shriveled, and have a pleasant aroma.
Preparation
Nectarines take no preparation other than washing under cold water. You should leave the skins on to maintain the fiber content. If they are not ripe, you can let them sit out on the counter for two to three days in a brown paper bag. Once sliced, nectarines will darken upon exposure to air. To combat this, dip the slices in lemon juice. You can also use lemon juice diluted with water. They are versatile, and can be used in salsas, fruit salads, cobblers and soups.
Storage
Once the fruit is ripe, but if you're not ready to eat it, place the nectarine in a plastic bag in the coldest part of your refrigerator for up to five days. Keep it away from other fruits and vegetables when storing because ripening fruit and vegetables give off gases, which can affect the ripening and taste of nearby foods.
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