Nectarines are related to peaches, and look like a fuzz-less version of their cousin. Originally from China, and became popular in Europe and North America due to its naturally sweet and floral taste.

Originally nectarines were white-fleshed, but have been inbred with peaches to now appear bright yellow-orange.

Ontario leads Canada in tender fruit production, including peaches and nectarines, making up 82% of the national production. If you’re looking for fresh, local Ontario peaches, check out the Niagara Peninsula and it’s multitude of tender fruit growers.

The Vineland Growers Co-Operative provides Food Services with their fresh nectarines from the Niagara Peninsula.

Fantasia is the most cultivated nectarine, with 120,000 trees. It has firm, yellow flesh, bright red skin over a yellow background, and is good for eating.

Harblaze is the second favourite, with 10,000 trees. It’s medium to large with yellow flesh and 70 to 80% red skin.

Nectarines are a source of vitamin A, vitamin C, and potassium.
Look for brightly-coloured nectarines, that give slightly to fingertip pressure. Ripe nectarines are plump, firm, and heavy. Slightly under-ripe ones should ripen within 2 to 3 days at a moderate room temperature, out of direct sunlight.
Store under-ripe nectarines are room temperature until they ripen, about 2 to 3 days.

Once ripened, store in the refrigerator for up to a week. Lay in a single layer to prevent damage.

Rinse nectarines well before eating.

While great eaten raw with the skin, nectarines can also be used in a number of ways. Slice and place atop cereal, pancakes, or ice cream, put in yogurt, fruit pies, rice and chicken salads, in sandwiches, or as a base for chutney.

Seasonal Availability
August and September

Nutrition per 1 nectarine (136 g):

Nutrient Value
Calories 60
Protein 1 g
Carbohydrates 14 g
Total Sugar 11 g
Total Dietary Fibre 2.3 g
Calcium 8 mg
Iron 0.4 mg
Potassium 273 mg
Magnesium 12 mg
Vitamin C 7 mg

Provided by Health Canada