Varieties
The most common nectarine variety in North America is the freestone. Among the numerous hybrids, about ten varieties are widely grown for market, including the Sun Grand, available in midsummer, and the late-season September Grand.
Preparation, uses, and tips
Nectarines can be prepared and served like peaches: eaten raw, cooked, dried, candied, or jellied. The skin of nectarines is edible, but may be removed by making a small “x“ in the bottom of the fruit, plunging it into boiling water for a minute and then placing it in ice water. When cool enough to handle, the skin will easily slip off. They are delicious in ice cream and sorbet, as well as in cakes and pies; they also make beautiful tarts. Add them to yogurt, fruit salads, or cereal. Sometimes nectarines are utilized in distilling liqueurs or brandies.
Nutritional Highlights
Nectarine (2 1/2 inches [about 6.35cm] diameter), 1 fruit (raw)
Calories: 67
Protein: 1.32g
Carbohydrate: 16g
Total Fat: 0.63g
Fiber: 2.2g
*Excellent source of: Vitamin A (1,000 IU)
*Good source of: Vitamin C (7.3mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
