Fruit Profile: Nectarines

Nectarines are a smooth-skinned fruit featuring golden yellow & large blushes of red. Their yellow flesh has an obvious pink tinge, with a distinct sweet aroma and a more pronounced flavor. There are more than 100 varieties of nectarine, in freestone and clingstone varieties. In freestone types the flesh separates from the 'pit' easily, while clingstone types cling to the 'pit.' Nectarines are more delicate than peaches and bruise very easily.

  

How to Choose Nectarines:

Ripe nectarines are fragrant and give, slightly, to the touch. If they are a under-ripe, leave them at room temperature for 2–3 days until they are slightly soft along the seam. Look for fruit with smooth unblemished skin. Avoid extremely hard or dull colored fruits and soft fruit with soft, wrinkled, punctured skin.

California nectarines are available from late April and to late August. Almost all of the nectarines available are in California. Chiliean Nectarines are available from late December through early March.

One medium-sized nectarine (140 g) has under 70 calories and contains vitamins A and C.  These vitamins support skin and immune function, while nectarines also provide antioxidant flavonoids, such as (+)-catechin, which help protect against free radical damage.

 Delicious Nectarine Recipes:

Poached Nectarines:

1 bottle sparkling wine

1/4 cup granulated sugar

2 tablespoons honey

1 cinnamon stick

1 vanilla bean

8 nectarines, halved

In a large saucepan, bring the wine, sugar, honey, and cinnamon stick to a boil. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan.   Add the nectarines and enough water to cover them. Simmer gently until tender, 12 to 15 minutes. Transfer the nectarines to a large bowl.

Simmer the liquid until reduced to 1 cup, 12 to 15 minutes. Discard the vanilla pod. Pour the liquid over the nectarines. Refrigerate until chilled, 50 to 60 minutes. 

• Slice nectarines and put on a turkey sandwich
• Cut up nectarines and add to a salad.
• Halve, cut out the pit and serve with vanilla ice cream or frozen yogurt.

 Grilled Nectarines

• 2 medium nectarines, halved and pitted
• 2 tablespoons honey
• 1 tablespoon margarine or butter, melted
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Preheat grill for a medium temperature. Brush nectarines with butter or margarine. Place nectarine halves, cut side down, on grill and cook uncovered for 5-6 minutes. Brush with honey during cooking process. Remove from grill and allow to cool. Serve sprinkled with cinnamon and nutmeg (or a scoop of ice cream).

Adapted from dole.com, real simple.com,  about.com

What -A - Melon!

Watermelon is not just a summer fruit - it is delicious, nutritious and available year-round.  It is the most-consumed melon in this country followed by cantaloupe  and honeydew and the United States ranks 4th in the cultivation of watermelon. 

 

Forty-four states grow watermelons with Florida, Texas, California, Arizona and Georgia consistently leading the country in production. The United States produces its own watermelon between April and November while the rest of the year it is imported.

Did you know there are approximately 200-300 varieties of watermelon grown in the U.S.  and Mexico?  Of those, about 50 varieties  are popular.  The most common types are usually grouped into the following five categories: Seeded, Seedless, Mini, Yellow, and Orange.

Watermelon is an excellent source of vitamin A and vitamin C.   This refreshing fruit  contains higher levels of lycopene (an antioxidant that protect cells from oxygen-related damage) than any other fresh fruit or vegetable (15 to 20 mg per 2-cup serving).

Watermelon also contains vitamin B6, potassium, thiamine, and magnesium. 

 

Tips On How To Pick A Watermelon:

1. Look the watermelon over.
You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

2. Lift it up.
The watermelon should be heavy for it's size. Watermelon is 92% water, most of the weight is water.

3. Turn it over.
The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Here are some fun and delicious ideas for watermelon:

Watermelon Gazpacho

5 cups diced watermelon

1 cup cucumber (peeled, seeded, diced)
1 red bell pepper (seeded, diced)
1 cup bell pepper (yellow: seeded, diced)
1 jalapeno pepper (seeded, minced)
½ cup diced celery 
1 cup diced red onion
3 tbsp fresh lime juice
2 tbsp red wine vinegar
¼ tsp salt
½ cup crème fraiche ( to garnish)

 

Puree 4 cups watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon & rest of ingredients (except crème fraiche);
Stir to combine.
Cover gazpacho & refrigerate until cold, at least 1 hour & up to 4 hours.
Divide gazpacho among bowls & top with dollop of crème fraîche or sour cream.

 

Watermelon Salsa

4 cup watermelon (chopped and seeded)
2 tbsp lime juice
1 tbsp red onion (finely chopped)
1 tbsp cilantro (minced)
2 tsp jalapenos or chiles (finely chopped)
1/8 tsp salt

In a large bowl, combine all ingredients.

Cover and refrigerate at least one hour before serving.

 

Watermelon De-Lite

1/4 cup pineapple juice
1/4 cup honey
1/4 cup lime juice
2 tablespoons pink salt
1 ½  teaspoons fresh ground ginger
1 (5-pound) watermelon

 

In a large bowl,  combine all ingredients together except for watermelon.
Remove the rind from the watermelon & cut into cubes.
Drizzle with the pineapple mixture and serve.

 

 

 

Adapted from The National Watermelon Board, Paula Deen, Yummly.com, healthjockey