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.
Harblaze is the second favourite, with 10,000 trees. It’s medium to large with yellow flesh and 70 to 80% red skin.
Once ripened, store in the refrigerator for up to a week. Lay in a single layer to prevent damage.
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.
|August and September|
Nutrition per 1 nectarine (136 g):
|Total Sugar||11 g|
|Total Dietary Fibre||2.3 g|
|Vitamin C||7 mg|
Provided by Health Canada