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Finding the best bunch of nectarines

Corinne Powell

Corinne Powell

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Nectarine Crisp

4 1/2 pounds ripe nectarines, sliced (12 cups)

2 cups uncooked quick oats

1

1/4 cups packed brown sugar

2/3 cup all-purpose flour

2/3 cup cold stick butter or margarine cut in small pieces

1/8 teaspoon ground cinnamon

Ice cream

Pre-heat oven to 350° F. Lightly grease a 13- by 9-inch baking pan or dish.

Arrange sliced nectarines in prepared baking pan. Mix oats, brown sugar and flour.

Cut in margarine with pastry blender or rub in with fingertips until mixture is crumbly. Sprinkle over fruit. Dust with cinnamon. Bake 30 to 35 minutes until fruit is soft and topping is crisp and browned. Serve warm topped with ice cream.

Updated: September 1, 2013 6:09AM



Commonly showcased side by side with peaches, nectarines are a similar, but yet different, fruit. The best way to identify the difference between a nectarine and peach is by the lack of fuzz on the nectarine.

Nectarines, like peaches, most likely originated in China more than 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish. Today, more than 95 percent of the nectarines produced in the United States are grown in California.

Nectarines are smaller and smooth-skinned golden yellow, with large blushes of red.

Their yellow flesh has a noticeably pink tinge, with a distinct 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.

Nectarines are low in calories with no sodium or cholesterol.

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

Storage: Nectarines keep for 5 days if stored in a plastic bag in the coldest part of your refrigerator.

Preparation: Nectarines can be used and prepared in the same ways as peaches, with no need to peel because they have no fuzz. Leave the skins on when making pies, cobblers and fresh fruit salads, etc.

Availability: California nectarines are available from late April and to late August. Almost all of the nectarines available are in California.



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