Just in case you aren’t sure about the difference between a peach and a nectarine — and you wouldn’t be the first, if you don’t — here is a description:
Peach: Round juicy fruit with downy yellowish-red skin and a rough stone.
Nectarine: Type of peach with a thin smooth skin and firm flesh.
Simple, isn’t it? As with peaches, nectarines may be used in a variety of recipes that will bring out their soft, juicy texture. Try a few of the ones below!
Grilled Nectarines
Serves 4
4 nectarines, ripe, washed and dried
1 tablespoon olive oil, or vegetable oil
2 tablespoons fruit preserves
1. Preheat grill.
2. Cut nectarines in half and remove pits. Brush cut sides of fruit with oil.
3. Place fruit cut-side-down on grill and cook until lightly browned, about 5 minutes.
4. Turn fruit over and spoon some preserves into each cavity. Grill until tender but not mushy, about 5 minutes longer.
Download this recipe.
Barley, Nectarine and Cherry Salad
Serves 8
6 cups water
2 3/4 teaspoons salt
1 package (16 ounces) pearl barley
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon sugar
1 pound nectarines (about 3 medium)
1 pound dark sweet cherries
1 jalapeno chile
1/3 cup loosely packed fresh basil leaves
1. In covered 4-quart saucepan, heat 6 cups water and 2 teaspoons salt to boiling over high heat. Add barley; heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until barley is tender and most of the liquid is absorbed.
2. Meanwhile, in large serving bowl, mix oil, vinegar, sugar, and remaining 3/4 teaspoon salt. Pit nectarines and cut into 1/2-inch pieces. Pit cherries and cut each in half. Finely chop jalapeño and thinly slice basil. Transfer nectarines, cherries, jalapeno, and basil to bowl with oil mixture.
3. Drain barley. Rinse with cold running water to stop cooking; drain again. Add barley to nectarine mixture. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 6 hours.
Download this recipe.
Beth’s Peach-Nectarine Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
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