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.
