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Nectarines

Fruit

Description
A peach without the fuzz
- Generally smaller than a peach
- Smooth skin, yellow/orange with a red blush
- Flesh varies in colour according to variety from white, yellow or red
- Some clingstone, some freestone
- Distinctive pleasant aroma
- Soft melting, juicy flesh

Grow Region
California
Washington
Imported

Storage Temperature
Temperature: 31 to 32 F (-0.6 to 0 C)
Relative humidity: 90-95%
Mist: no
Typical shelf life: 14 to 21 days
Holding nectarines at room temperature for two to three days will usually be enough to
complete the ripening process. Ripening at 65 F (18.3 C) is optimum, but a range of
51 to 77 F (10.5 to 25 C) is safe.
Nectarines are susceptible to dehydration and should always be stored and displayed
away from drafts.

Russeting or staining of the skin may affect appearance but not detract from the
internal quality.

Availability

NECTARINE AVAILABILITY: Available seasonally with domestic production from
April-October and imports available December-February.
Domestic: Production from California begins in April with supplies typically into
October. Washington State adds light volume during the summer months. Domestic
supplies are susceptible to spring weather patterns in these growing regions.
Regional/local supplies are also available during the summer months in very limited
volume.
Imports: Light offshore volume derived mainly from Chile becomes available in late
December with supplies generally available into March.
Overview: Domestic harvests peak production period is in the summer months which
usually provide ample supplies during this time frame.

Nutritional Facts

The U.S. Food and Drug Administration has approved the following nutrient content
descriptors for nectarines: low-fat, saturated fat-free, sodium-free, cholesterol-free, and a
good source of vitamin C.