Nektarinen, lose

Nectarines have a smooth, attractive, reddish shiny skin, firm, yellow or white flesh depending on the variety, which tastes sweet or piquantly sour, and a good stone solubility. The abundance of juice and aromas is remarkable.

Origin

There are different theories about the origin of the nectarine. Once it is said to be a mutant of the peach, another time a hybrid - resulting from a cross between peach and plum. Only through better breeding in recent decades, mainly in the USA, did it experience its taste and commercial upswing. Cultivation takes place mainly in Italy, France, Spain, Greece, California, Chile and South Africa. 

Tips

The nectarine is very sensitive to impact and pressure.

Preparation

It is used in the same way as the peach: The fruit is eaten raw with the skin or cut into pieces and added as a particularly tasty ingredient in fruit salads. But nectarines are also suitable as a decoration for meat dishes. 

Storage recommendation

Stone fruit and grapes are best kept in the refrigerator.