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What is it?
This sweet, juicy stone fruit is closely related to the peach. In fact, it is actually the same species as a peach, but a different cultivar that has smooth instead of fuzzy skin. They also tend to be a bit smaller and firmer than their fuzzy relatives. Like peaches, nectarines are available with either yellow or white flesh.
When ripe, nectarines are golden yellow with blushes of red. Though nectarines are in season from mid-spring through late summer, they’re at their peak during July and August.
Don’t have it?
You can use peaches and nectarines interchangeably in most recipes.
如何选择：
Choose nectarines that are rosy, fragrant, and that give slightly to the touch. Avoid bruised or blemished fruit, as well as those that are hard or very green, these might spoil before fully ripen.
如何准备：
在准备油桃烹饪时，诀窍是去除皮肤，同时保持尽可能多的肉。最好的方法是在脱皮之前快速涂油桃。
到布兰奇：将一大锅水煮沸。当水加热时，将X切入每个油桃的底部。将油桃放入沸水中，煮至30至60秒，直到皮肤开始松动。排干油桃，然后将它们倒入冷水中，以阻止它们进一步烹饪。果皮应马上滑落。
切柏油：从茎到尖端跑一把小刀，然后切到坑。将水果旋转在您的手中，然后再切一次，然后将切片掉进碗中。一旦暴露在空气中，油桃肉就会迅速变成褐色。为了保持颜色明亮，请在切片上撒上一点柠檬汁。
如何存储：
卧室的油桃不足以在几天内成熟，在室温下，您可以通过将它们松散地存放在纸袋中来加快此过程。
成熟的油桃将在冰箱中保存大约一周。
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食谱混合绿色沙拉与油桃和戈贡佐拉
Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.
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食谱Warm Berries and Nectarines with Mascarpone
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食谱Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
一年中的这个时候，沙拉成为中心舞台。它很快，新鲜，一点蛋白质使它成为一顿完整的餐点。在这道菜中，鸡肉松脆，…
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