Peaches and nectarines are almost genetically identical fruit, only differing by a recessive gene. Both come in white and yellow, both can be either freestone or clingstone, but their subtle differences make nectarines the winner for me. Their smooth skin is more appealing than the furry peach fuzz, the texture of their flesh is less dense and slightly more delicate and lighter, the flavour is more tart, less heady and overpowering. A more subtle fruit I feel than the easy-to-love peach.
Stone fruit is delicate and fragile once ripe, making it tricky to transport. It will ripen after picking, and although I am partial to a slightly crunchy nectarine, it’s never as good as a sun-warmed tree-ready one. Like other edible members of its family, nectarines have a delightful aroma, tropical notes and hints of rose.
Nectarines are good with almonds and coconuts, match well with boozy flavours and go well with dairy.
I love the sunset hues of its skin, I love sucking on its seed and a juicy white nectarine is a perfect thing.
Make O Tama's nectarine recipes
1. Nectarine and Aperol spritz
This drink is a cross between two very fine and classic Italian drinks, a peach bellini and a spritz. It would be perfect served in the afternoon or as an aperitivo. It’s a lovely balance between sweet and bitter and, thus, is perfect to have in one hand as you nibble snacks with the other.
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2. White nectarines with jamon and roasted almonds
This dish makes for an excellent summery plate to serve as an afternoon snack or pre-dinner treat. The sweetness of the nectarines both freshens and cuts through the delicious rich saltiness of the cured meat and the salty slightly spiced nuts.
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3. Charred nectarine and panettone with crème fraîche
This would be a perfect fancy breakfast to have cooked on a barbecue or over an open fire. Eat it outside while drinking lots of strong black coffee or sipping summer holiday breakfast Champagne.
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4. White nectarine and Marsala semifreddo
This is a lovely light, subtly fragrant summer dish. Making a semifreddo is a great way to do a fancy frozen dessert without the need of an ice-cream maker.
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Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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View previous The seasonal cook columns and recipes.
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