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Nectarine

SCIENTIFIC NAME

Prunus persica (Rosaceae)

CLASSIFICATION

Fruit

SEASON

January, February, March, November, December

About

The nectarine, like its sister the peach, is distinguished by its round shape, distinctive vertical indention and sweet juicy melting flesh. It differs from the peach in that it is smaller and has smooth skin. With a beautiful sweet aroma and a good source of antioxidants, the nectarine is the perfect sweet treat.

The nectarine, like the peach has an aromatic, sweet and tangy, juicy, soft melting flesh.

Two major types are available based on flesh colour – yellow and white.

The white flesh type is very sweet and the yellow flesh has a more tangy flavour due to its higher acid sugar ration.

Local nectarines are available from October through to April.

In Western Australia the growing regions are the Coral Coast, South West and Perth & Surrounds.

Seasonal supply to the WA market

Nectarines like peaches are often referred to as freestones and clingstones. Freestone means the stone will easily remove from the flesh and clingstone means the stone clings tight to the pit and flesh of the fruit.

When selecting, look for smooth, shiny skin with colour ranging from yellow to red.

Ripe nectarines will have a gentle aroma and check there are no signs of greening on the base of the fruit.

When home store at room temperature or in the refrigerator for a short time only, storing between 2 and 8 degrees is not ideal.

To prepare, always wash fruit first before use.

To remove the stone from the fruit cut lengthwise 360 degrees around the pit down to the stone. Twist each half simultaneously in opposite directions. The fruit should separate easily.

Tips and Hints
Sprinkle brown sugar on top of nectarine half (stone removed), grill under flame until sugar caramelizes and serve with ice cream or Greek yoghurt.

To prepare, always wash fruit first before use.

To remove the stone from the fruit cut lengthwise 360 degrees around the pit down to the stone. Twist each half simultaneously in opposite directions. The fruit should separate easily.

Tips and Hints
Sprinkle brown sugar on top of nectarine half (stone removed), grill under flame until sugar caramelizes and serve with ice cream or Greek yoghurt.

Nectarines are low in calories, high in fibre, rich in vitamin C, A, antioxidants, potassium and other important trace elements. This unique combinations means the nectarine offers anti inflammatory, cancer fighting and circulation benefits to the body.

NECTARINE Nectarine
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 184 kJ
Moisture 87 g
Protein 1.2 g
Nitrogen 0.19 g
Fat 0.1 g
Ash 0.3 g
Dietary fibre 2.1 g
Fructose 1.3 g
Glucose 1.4 g
Sucrose 5.5 g
Total sugars 8.1 g
Starch 0 g
Sorbitol 0 g
Available carbohydrate, without sugar alcohols 8.1 g
Available carbohydrate, with sugar alcohols 8.1 g
Organic Acids
Malic acid 0.7 g
Citric acid 0.4 g
Quinic acid 0.2 g
Minerals
Arsenic (As) 0 ug
Cadmium (Cd) 0 ug
Calcium (Ca) 9 mg
Copper (Cu) 0.073 mg
Iodine (I) 0 ug
Iron (Fe) 0.14 mg
Magnesium (Mg) 7 mg
Manganese (Mn) 0.092 mg
Molybdenum (Mo) 0 ug
Nickel (Ni) 0 ug
Phosphorus (P) 26 mg
Potassium (K) 242 mg
Sodium (Na) 0 mg
Tin (Sn) 0 ug
Zinc (Zn) 0.11 mg
Vitamins
Thiamin (B1) 0.02 mg
Riboflavin (B2) 0.038 mg
Niacin (B3) 1.21 mg
Niacin Equivalents 1.47 mg
Pantothenic acid (B5) 0.19 mg
Pyridoxine (B6) 0.02 mg
Folate, natural 0 ug
Total folates 0 ug
Dietary folate equivalents 0 ug
Alpha carotene 3 ug
Beta carotene 65 ug
Cryptoxanthin 0 ug
Beta carotene equivalents 66 ug
Retinol equivalents 11 ug
Vitamin C 12 mg
Alpha tocopherol 0.8 mg
Vitamin E 0.8 mg
Amino Acids
Tryptophan (mg/g N) 78 MN
Tryptophan (mg) 15 mg

Source:

NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).

Tips and Hints

Nectarines are a good source of Vitamin A – important for the body’s immune system.