Dishes with nectarine - 15 cooking recipes

Few people know that nectarines are a natural mutation of peaches. Most people are mistakenly convinced that this is some kind of artificial symbiosis of peaches and plums (or apples). The very first mention of these juicy fruits dates back to the beginning of the seventeenth century. They were described by British botanists, who began to see strange, lint-free, smooth and shiny peaches on some peach trees. Unlike their parents, these had a juicier texture and a sweeter taste. Based on this, already at that time, mutating shoots began to be grafted onto ordinary peach trees in order to ultimately obtain a nectarine tree. But even today the usual “hairy” peaches grow on these from time to time.

Modern nectarines have the same size and shape as their ancestors. They are yellow-red in color with varying shades and degrees of color mixing. Their flesh is tender, so saturated with juice that it begins to flow out immediately, as soon as you take the first bite (provided that the fruit is ripe). Calorie content is 48 kcal, BZHU: 0.9, 0.2 and 11.8, respectively. The fruits contain vitamins C, A, B, PP, H, a lot of iron, calcium, sulfur, potassium, sodium, phosphorus, and pectin.

Particularly valuable information: when dried, nectarines retain all their beneficial properties.

Modern housewives love to use recipes with nectarines in homemade preparations and sweet pastries. Jams and preserves made from them are delicious, as well as open pies, charlottes, cakes, and pastries. You can blend fresh fruits with a blender to obtain a vitamin-rich puree suitable for baby food (it must be heat-treated before use).

In general, you can prepare all the same dishes from nectarines that are prepared from peaches or even plums and apples. The only thing to consider is the abundance of juices.