Ripe nectarines should be plump, firm (but not rock hard), relatively heavy with smooth skin. Look for bright colour and a sweet and fruity scent. They should give slightly to fingertip pressure, especially along the seam.
Slight under-ripe nectarines should finish ripening within 2-3 days at moderate room temperature, out of direct sunlight.
Refrigerate ripe nectarines in a single layer. They're best eaten within a week.
Give them a quick rinse under cool running water prior to use.
Most are eaten whole and raw with the skin. But they are also good sliced as a topping for cereal, pancakes or ice cream, as a partner to yogurt, in mixed fruit pies, in rice and chicken salads, in sandwiches or as a base for chutney.
They may be preserved or frozen in the same fashion as fresh peaches.
This site is maintained by the Government of Ontario, Canada.
Ontario Ministry of Agriculture and Food
