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| − | {{fruit}}
| + | #REDIRECT [[wikipedia:Nectarine|Nectarine]] |
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| − | [[Image:nectarine_CDC.jpg|right]] | |
| − | [[Image:Stewed nectarines.JPG|thumb|right|Stewed nectarines]]
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| − | The '''nectarine''' is a stone fruit related to the [[Cookbook:Plum|plum]], [[Cookbook:Cherry|cherry]], [[Cookbook:Almond|almond]], [[Cookbook:Apricot|apricot]], and [[Cookbook:Peach|peach]]. Nectarine flesh tastes and feels somewhat like [[Cookbook:Mango|mango]] flesh, and almost identical to peach flesh. Freestone nectarines have flesh that separates easily from the pit. Cling nectarines have flesh that clings to the pit.
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| − | Choose nectarines with a strong and pleasant smell. Nectarines will soften if left around, but will not gain a nice ripe taste and smell. Do not refrigerate nectarines.
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| − | Use peach recipes with nectarines.
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