Nectarines

History

The origin of the nectarine is unknown. Because nectarines may have arisen from peach seeds, most of the world’s peach-growing areas have also introduced nectarine varieties. Nectarines are very similar to peaches, but lack pubescence (fuzz). California nectarines produced for fresh consumption are generally known as “freestone” fruits, but in addition many varieties are actually semi-free, semi-cling, or cling, with yellow, red, or white flesh.

Source: California Tree Fruit Agreement

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Fowler Packing Company

The Parnagian Family has been growing and packing produce in the San Joaquin Valley since 1950. Their yellow and white flesh nectarines are available from May through September.
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Season

California nectarines are available from May through September while imports are available from January through April.

Ripeness

Good-quality nectarines will be fairly large, have smooth, unblemished skin and will be firm but not rock-hard. Ripen nectarines at home for 2 to 3 days at room temperature until they are slightly soft along the seam. Ripe fruit will have a sweet nectarine smell that is stronger when the fruit is at room temperature.

Storage

Store at room temperature until ripe. Refrigerate ripe nectarines for up to five days.