What and Where The nectarine is a member of the Prunus family, home also to plums, peaches, cherries, and almonds. The history of the nectarine is unclear; the first recorded mention in English does not appear until 1616 when it is listed in the Oxford Dictionary.
Our yellow nectarines are grown in Swan Hill, the Goulburn Valley, the Yarra Valley and also the Riverland region of South Australia. We don’t buy from one particular grower; we buy whatever looks best on the day.
Flavour Sweet. Compared to white nectarines, yellow nectarines have a bolder, more assertive flavour.
Texture Tender with a smooth silky skin
Use Like almost all fruits, yellow nectarines can be poached with cinnamon and sugar and turned into a pie, a crumble, a cake, a tart, a slice, a pastry turnover, or simply served as a compote with tangy some yoghurt. They are also excellent grilled then drizzled with a little honey or dusted with icing sugar.
Cooking Tip Remember that if you are enjoying yellow nectarines pure, simple and as they are, they’ll taste at their best, as with all fruit, at room temperature – cooler temperatures suppress their sweetness and so their flavour.
Selection and Storage Choose yellow nectarines that are plump and tender (but with no soft spots). If the nectarines are not quite ripe enough for your liking, place them in a sealed paper bag and leave somewhere warm for a day or two. Once ripe keep refrigerated.
In Season October to April