recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
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featured ingredients
Nectarines
John Keats certainly loved nectarines: “…I was writing with one hand, and with the other holding to my Mouth a Nectarine — how good, how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.”
Nectarines are very low in Saturated Fat, Cholesterol and Sodium. They are a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and a very good source of Vitamin C.
Store unripe nectarines in paper bag until ripe, then store at room temperature for use within 2-3 days.
Nectarines, unlike peaches, do not have to be peeled before consuming. However, if you want to peel them, blanch them first by dropping them into boiling water for a minute, then cool them in ice water. The skins will slip off easily. Cooking softens nectarines and enhances their sweetness.
Mix small slices of nectarine with yogurt or use them for a topping on frozen yogurt or ice cream.
