The nectarine got its start in China as a genetic variant of the common peach and is not, as some believe, the consequence of a cross between a peach and a plum. One Chinese emperor was so enthralled with nectarines that he and his people referred to them as the "nectar of the gods."
Eaten out of hand, made into preserves and jam, added to fruit salads or yogurt. Nectarines may also be poached, baked, grilled, or pureed.
A Good-quality nectarine 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.
Avoid product that is too small, soft, pitted, bruised or has small spots of mold.
Nectarines can be placed in a plastic bag and stored for up to five days in the coldest part of your regrigerator.
VerSnyders offers the following Nectarine varietals: