How to Handle Nectarines and Peaches

 

Stone fruit—nectarines and peaches—know-how 

Nectarines and peaches are called stone fruit because of their pits. They are almost similar in appearance and are genetically identical, but nectarines are said to have a distinctive taste compared to peaches.

 

Nectarines and peaches go well in meat dishes, including pork, fish and chicken. Get fancy and bake them or grill them, or simple slice them up and use them as toppings over yoghurt or ice-cream.

 

Here are tips on how to handle nectarines and peaches:

 

Buying 

When picking nectarines and peaches, note that they become less glossy as they ripen. The sweetest fruit tend to have a small white spot on the top half of the fruit, do not mistake it for a poor quality fruit or you could be missing out on the good ones!

 

 

Peeling

Firstly, cut a small cross on the base of the fruit. Soak the fruit in boiling water for 30 seconds to soften the skin. Using a strainer, transfer the fruit to a bowl of iced water. Once the fruit is cool enough to touch, gently remove its skin by pulling it away from the fruit.

 

Stoning

Similar to handling an avocado, cut along the seam of the fruit and around the pit. Twist the two halves away from each other to separate. Carefully cut around the pit to remove.

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