Yellow Nectarine

Fruit

Yellow Nectarine is a smooth-skinned stone fruit closely related to peaches, but without the fuzz. Its golden-yellow flesh is juicy, aromatic, and slightly tart, surrounded by a reddish-orange skin that glows when ripe. Nectarines are prized for their sweetness and firm texture, making them a summer favorite for both fresh eating and cooking.

How chefs use it:

Fresh: Sliced and eaten raw, added to fruit bowls, or layered on yogurt and oatmeal.

Grilled or Roasted: Caramelizes beautifully when lightly cooked, intensifying sweetness.

Desserts: Used in pies, tarts, cobblers, and jams.

Savory Dishes: Paired with meats, salads, and cheeses for a sweet-tart contrast.

Smoothies & Drinks: Blended into juices, cocktails, or mocktails for natural flavor.

Texture & Prep Tips: Firm yet juicy flesh that softens as it ripens. Can be eaten with the skin on—no peeling required. Freestone varieties separate easily from the pit, while clingstone types are better for cooking.

Flavor profile in a dish: Sweet, floral, and slightly tangy with a bright, refreshing finish. Balances well with herbs like basil or mint and creamy elements like mascarpone or burrata.