Believe it or not, I don’t remember being introduced to nectarines until we moved to California about six years ago.
I knew they existed, but they weren’t around in Kentucky and Indiana like, say, peaches. Peaches were everywhere there. And delicious.
But nectarines were a new-to-me fruit. I actually started liking them a lot more than peaches. I think it has to do with their firmness. They have a peek moment of ripeness for me where they are super sweet, but still firm, not mushy.
Over the past few years, in addition to eating many fresh, I’ve also used them in some recipes. Given that their season is rolling back around, I wanted to bring some of those back to the spotlight.
Nectarines work so well as a fruit in savory main meals and side dishes. I like to use them when they are a bit firmer so that they don’t turn too soft when heated. Either yellow or white work. I like both. I’ve also experimented a bit with them in baked goods, and they make a nice addition to a light sangria during summer.
At this point, my nectarine recipes list isn’t long. Trust me, it will get longer as we spend more summers here in the Central Valley. But these are a few nectarine recipes you should definitely put on your list for this summer! In fact, you could make a four-course nectarine meal paired with a nectarine drink if you were so inclined. Not a bad idea for a summer-inspired dinner party!
To start
Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing
For a main course
Grilled Chipotle Peach and Nectarine Tilapia Packets
On the side
Skillet Sweet Corn Salad with White Nectarine
As dessert
Nectarine Coconut Peanut Flour Scones
To drink
White Summer Sangria
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I am such a sucker for nectarines – and I think the stone fruit this year is going to be truly amazing!
Those tilapia packets sooo have my name on them!
I’ve been thinking the same thing, Nancy! Everything seems super sweet this year. If I remember correctly, around here it was a bad stone fruit season last year so perhaps it is making up for it!