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

Flavor Profile: Basil

Basil is one of the most well known herbs.   Originated in Asia, basil has become heavily used around the world.  Basil is available in more than 12 different varieties, some of which include Lemon Basil, Cinnamon Basil and Royal Basil. One of the most popular varieties of the basil is commonly referred to as Sweet Basil, because of its sweet aroma. 

 Whenever possible, choose fresh basil over the dried form of the herb since it is superior in flavor. The leaves of fresh basil should look vibrant and be deep green in color. They should be free from darks spots or yellowing.

Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of manganese, magnesium, vitamin C and potassium.

Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews.

Basil grows best in an outdoor environment with exposure to five or more hours of sunlight each day, but can be cultivated indoors in pots, as well. Basil needs plenty of sunlight to grow and flower, so make sure it is in a bright place. The basil herb plant will stop growing after its flowers mature. To ensure that the plant continues to produce leaves, pinch of the stems that are flowering to prevent the plant from going to seed.

Recipe Ideas:

•Combine fresh chopped basil with garlic, olive oil, and pine-nuts (pignolias) to make a variety of pesto that can be added to pasta, salmon and bruschetta.

•Layer fresh basil leaves over tomato slices and mozzarella cheese to create a colorful and delicious salad.

•Purée basil, olive oil and onions in a food processor or blender and add to Tomato soup.

For your own basil-infused oil:  Blanch 1 cup of basil leaves & blend them in a food processor with 1/2 cup olive oil & a pinch of salt. Pour the mixture through a fine-mesh strainer.