Description
White nectarines have a delicate, sweet flavor best suited for fresh eating. The skin and flesh are edible and can be eaten straight, out of hand, or sliced and tossed into green salads. White nectarines can also be chopped into salsa, diced for bruschetta, mixed into yogurt and cereal, used as a fresh topping over desserts, incorporated into fruit salad, or stirred into grain bowls.
In addition to culinary dishes, White nectarines can be blended and frozen into popsicles, used in smoothies, sliced and mixed into fruit punches, lemonades, and sparkling beverages, or pureed and used to flavor cocktails. Beyond fresh preparations, the sugar content and low acidity give the fruits a sweeter taste for simmering into jams, jellies, compotes, syrups, and sauces.
White nectarines can also be poached in fragrant syrups, grilled and served with ice cream, broiled for a savory-sweet dessert, or baked into muffins, cakes, galettes, cobbler, crisps, and tarts. White nectarines pair well with cheeses such as burrata, goat, and manchego, herbs including basil, cilantro, and lavender, prosciutto, seafood such as shrimp, fish, and scallops, arugula, tomatoes, corn, and fruits such as strawberry, raspberry, lychee, apricots, and peaches.
Whole, unwashed White nectarines should be kept at room temperature until ripe. Once ready to eat, the fruits should be immediately consumed for the best quality and flavor or stored for an additional couple of days in the refrigerator. White nectarines can also be dried, canned, or frozen for extended use.
Supplier:
Reviews
There are no reviews yet.