Nectarine Season: Going, Going, …

Nectarines are a peach’s less attractive cousin. They lack the sensual fuzz and intense juiciness of a properly ripe peach – but nectarines do have something unique to offer: a sweet and sour tartness that becomes both sweeter and tarter in ripeness. A ripe peach may get ultra-sweet, but a ripe nectarine gets tantalizingly tart at the same time.

Intrigued? Nectarine season is coming to a close in California, so get these puckersome stone fruit while you can – this may be the last month they make a regular appearance at our local farmers’ markets. Choose fruits that have no bruises, have a slight give to the touch, and are brightly colored. Ripen fruits at room temp (never in the fridge!) and store them somewhere cool once fully ripened.

Here’s a recipe to utilize the last of these fruits’ freshness – sweet, savory, and always satisfyingly sour.

Fresh Nectarines with Honey Yogurt
4 nectarines, thinly sliced
½ cup Greek yogurt
3 tablespoons honey
4 mint sprigs, for garnish

1)    Place nectarines in a serving bowl.
2)    Combine yogurt and honey in a small bowl.
3)    Pour over nectarines and garnish with mint.


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