Signup to receive email updates

or follow our RSS feed

Blog Archives

324 Total Posts

follow our RSS feed

Blog Banner

Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!

A Look at Nectarines

Nectarines are often confused with peaches, but when given a second look nectarines are easy to spot because they don't have the fuzzy outside that peaches have. Nectarines are similar in taste to the peach and both exhibit a pit on the inside. A clingstone does just that: the flesh clings to the stone-like pit, while a freestone separates easily from the pit.

Nectarines may be purchased year round, but they're typically best during their peak season in July and August. When buying nectarines, avoid rock-hard or green tinted fruit. Nectarines may be slightly firmer than peaches, but they should still give a little when pressed. If not, store them in a paper bag with a banana or apple and place on the counter until ripe. Once ripe, store in the refrigerator for 3-5 days. Wash nectarines with cool running water before slicing or eating.

Nectarines are a good source of vitamin C, and one large nectarine contains almost 3 grams of dietary fiber. You can use nectarines just as you would peaches, which means this stone fruit is so versatile. Add to fresh lettuce greens, turn it into a salsa, make it into a fruit salad, or grill it and serve with chicken, fish or pork. Nectarines can make a divine crumble or crisp, or grill it and serve over ice cream. Whether it's a nectarine or a peach, just make sure to bite into at least one of them this summer. They are a great addition to the usual fruit options.

Grilled Pork and Nectarine Kabobs (Printable PDF)

3 Tablespoons lite soy sauce

3 Tablespoons olive oil

1 Tablespoon brown sugar

1 large garlic clove, minced

½ teaspoon grated fresh ginger

1 lb. boneless pork loin, cut into 1-inch cubes

2 large nectarines, cut into wedges

1 medium onion, cut into wedges

1 medium green pepper, cut into thick slices

In a small bowl, combine soy sauce, olive oil, brown sugar, garlic and ginger. Pour in a gallon size plastic bag. Add pork and let marinate in the refrigerator for 2-12 hours. Discard excess marinade. Thread pork, nectarines, onion and green pepper onto pre-soaked wooden skewers. Grill over high heat for about 15 minutes, turning occasionally, until pork reaches a minimum internal temperature of 145°F.

Yield 6 servings, about 2 kabobs each

Nutrition Facts (per serving): 200 calories, 9 grams fat, 360 milligrams sodium, 11 grams carbohydrate, 2 grams fiber, 20 grams protein

Please share this article with your friends!
Share on Facebook Tweet on Twitter Pin on Pinterest


Email will not display publicly, it is used only for validating comment