Nectarine

Nectarines are produced throughout South Africa, but the bulk of production comes from the Western Cape. This rounded fruit, with juicy meat and stone, is similar to the peach. The skin is not hairy but smooth, like the plum's skin, and it can be consumed peeled or unpeeled. Nectarines are high in fibre, vitamins and minerals and contain beneficial plant compounds, such as antioxidants that protect the body against ageing. The fruit and skin are edible, but the stone is discarded. 

• Nectarines are primarily eaten raw and also go well in salads & fruit bowls.
• As with other stone fruits, nectarines create wonderful jams and jellies and go great in baked applications such as pies, cobblers, and tarts.
• Tip: Nectarines can be ripened faster by leaving them in a bowl with other fruit, such as apples or bananas. Alternatively, extend their shelf life by placing them in a refrigerator to slow down the ripening process. 

Store at room temperature until ripe, then refrigerate to maintain freshness and extend shelf life.

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