Care & Handling

Selection
Select bright, well-rounded nectarines with shades of deep yellow under a red blush. Ripe fruit should yield to gentle pressure, particularly along the seam, and it should have a sweet fragrance. Brightly colored fruits that are firm or moderately hard will "ripen" (not get sweeter, but juicier and softer) within two or three days at room temperature. Avoid fruits that are rock hard or greenish--signs that the fruit was picked too soon and will not ripen properly. Pass up fruits that are mushy or have shriveled skins, both signs of decay. Sometimes the skin of a nectarine may look stained, as though the blush has spread out in an irregular pattern under the skin, but this doesn't affect taste or texture. Moreover, a rosy blush doesn't indicate the degree of ripeness, but is simply a characteristic of the variety.

Storage
Allow nectarines to reach peak eating condition by storing them for two or three days at room temperature in a loosely closed paper bag, away from sunlight. Once the fruit gives slightly to gentle pressure, it's ready to eat. You can keep it fresh for another three to five days by storing it in the refrigerator crisper.

Preparation
Before eating a nectarine whole, wash the fruit under cold running water; if refrigerated, let it warm to room temperature for optimum flavor. Since the flesh of a fresh nectarine darkens when exposed to air, don't slice it until you are ready to use the fruit. You can preserve its color temporarily by dipping the slices in a cup of water with a tablespoon of lemon juice, or by simply tossing them with lemon juice.

Cooking
Baking: Place peeled, halved, and pitted nectarines cut-side up in a baking pan and brush with citrus juice to prevent browning. Sprinkle with sugar or drizzle with honey and bake in a 325°F oven until tender and heated through. Cooking time: about 25 minutes.

Grilling/broiling: Place peeled, halved, pitted nectarines on the grill or under the broiler; brush with fruit juice and cook until heated through. For oven broiling, the fruit may be sprinkled with brown sugar, which will caramelize under the broiler. Cooking time: four to eight minutes.

Poaching: Immerse nectarine halves, quarters, or slices in simmering fruit juice or wine and cook until tender. Cooking time: five to seven minutes.