native to: probably China
in season in the Puget Sound region: July-August
Contrary to rumor, nectarines are not a hybrid of peaches and plums. Their scientific name is Prunus persica var. nucipersica or nectarina, meaning that taxonomists consider them a variety or breed of peach. They're a member of the Rosaceae family, related to plums, almonds, and damsons. Their flesh can be golden yellow or creamy white. As with many fruits and vegetables, white nectarines are generally sweeter while yellow-fleshed ones have more flavor. Most of the nectarines you'll find for sale are clingstones, meaning the flesh does not readily separate from the pit, but freestone varieties do exist. Nectarine trees require a cold winter to stimulate blossom production.
Nectarines originated in China at least a millennium ago and spread to Persia (hence the "persica" in their scientific name), then to Greece and Rome. The reached Great Britain around 1600 and were brought to the Americas by the Spanish.
Nectarines are rich in vitamins A, several Bs, C, E, K and also provide minerals and electrolytes such as potassium, phosphorous, magnesium, iron, zinc, copper, and calcium. They have antioxidants like polyphenols and carotenoids such as beta-carotene and cryptoxanthin, and their fiber is good for digestion. They also contain anthocyanins, catechin, chlorogenic acid, and quercetin derivatives, which combat obesity-related problems, and their vitamin C aids in the absorption of iron, helping fight anemia. Their lutein and beta-carotene are good for the eyes, while their vitamin C, zinc, and phenolic compounds support the immune system. Nectarines are even good for the skin, providing bioflavonoids and anti-oxidants that protect against damage from UV exposure (making their availability in July and August particularly appropriate).
Nectarine allergies are rare, but nectarine pits should not be eaten -- they contain substances that can metabolize into cyanide and sicken or kill someone who eats too many.
Read more:
label-style nutrition information
Spoon University
Nutrition and You
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
