How to select for best flavor:

The best way to tell a ripe nectarine is to check for slight softening along the seam. The fruit should be plump, firm and well-formed. The skin should be yellow to yellow-orange with a bright-red blush. Some varieties (Early Sun Grand, Sun Grand, Red Grand and Gold King) may have a greenish tint or green spots near the stem and still be ripe. Avoid hard, green (except as mentioned above) or dull-colored fruit. Avoid shriveled, bruised or split fruit.

Peak of the season:

The California season runs from March through September, with the peak in July and August. Nectarines from Chile and Argentina are generally available from January through March.

Nutritional value:

Nectarines are a great source of vitamin A. One average nectarine will provide nearly all the vitamin A you need in a day, as well as some vitamin C and potassium. It will provide about 65 calories, 1 gram of fat and nearly no sodium and cholesterol.

General information:

Mature, firm fruit will ripen at room temperature. They may be stored in the refrigerator for a day or two before ripening, if you wish.

Nectarines are a controversial fruit. Some people say that they are a fuzzless variety of peach. Some say they are a cross between a plum and a peach. Others say that they are a separate fruit related to the peach. I don't know what the truth is, but they are very good to eat.