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Nectarine (prunus persica var., nectarine) is botanically a one-seeded drupe.  It is a member of the rose family and closely related to peaches and almonds.  It is instantly recognisable by a smoother skin, brighter color and smaller size than the peach.  

The flesh varies according to the variety – white, yellow or red.  Some are freestone, the stone comes away easily from the flesh and cling stone. Good source of vitamin C and A, some calcium, phosphorus, potassium, manganese and iron. Low in sodium.

When buying nectarines, choose bright-looking smooth fruit, firm but not hard, of rich color with a slight softening.  Mature fruit will soften and become juicy within 2-3 days.  Avoid dull, hard, cracked bruised, undersized fruit.   

Nectarines should be allowed to ripen fully at room temperature and then stored in refrigerator, but use as soon as ripened.  

As you would with other fruits, eat fresh for breakfast, lunch or dinner.  Use in compotes; salads, a topping for cereals, in or on ice creams, puddings or other desserts.   

Uses for nectarines can be many and varied, always use fresh whenever possible, it can be poached, sautéed in butter, baked and combined with other fruits in cooking. 



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