History
Nectarines have been available for centuries and it is believed to have originated from China. Making its way to Europe in the 16th century the nectarines were brought to the United States shortly thereafter. Nectarines belong to the Prunus persica family together with its cousin, the peach. Peaches and nectarines are genetic variants of one another. Although looking similar in appearance, nectarines tend to be sweeter than peaches. The skin is smooth with no fur, in contrast to peaches, and is commonly red and yellow in color. The flesh can be either white or yellow with the latter being more popular.
There are over 150 types of nectarines, but the most commonly grown are Fantasia, Harblaze, Summer Grand, Royal Giant, and May Grand. These ripen in the summer with the peak season being July and August. About 98% are grown in California and during the winter and spring season, nectarines are imported from South America or the Middle East.
Ripe nectarines should have a smooth and red colored skin. The skin should be firm yet yielding to gentle pressure, particularly along the seam. It should have a sweet fragrance. Unripe nectarines should be stored at room temperature for 2 to 3 days with no direct sunlight. To keep the nectarine fresh it can be stored in the refrigerator for 3 to 5 days.
Nutrition information
Nectarines are high in vitamin C and beta-carotene. It is more or less fat free and is a good source of fiber.
Nutrition analysis for 1 nectarine: calories: 67, carbohydrates: 12 g, protein: 1 g, fat: 0 g, cholesterol: 0 mg, sodium: 0 mg, fiber: 2 g, vitamin C: 7 mg, vitamin A: 101 RE