Fruit

Fruit

Fruit

Nectarine fruit is the full market piece with peel and interior as harvested—graded and sold by piece or weight. Judge ripeness by aroma, colour and give. Hold whole until prep, then peel or slice as the dish requires. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

CookedDriedFreshPureedRaw

Traits

JuicyPrimary YieldRipeness CriticalVersatileWhole Fruit Form

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 56.6

Amount per 100 g

  • Total Fat 0.29 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.11 g
  • Polyunsaturated Fat 0.1 g
  • Cholesterol 0 mg
  • Sodium 5.1 mg
  • Salt 0.01 g
  • Total Carbohydrate 13.3 g
  • Dietary Fibre 1.96 g
  • Total Sugars 10.5 g
  • Complex / starch 0.96 g
  • Protein 0.8 g
  • Water 86.6 g
Detailed nutrients

Fruit of Nectarine: composition reflects this culinary part relative to the whole ingredient.

History

Market gardeners and growers selected nectarine for flavour, yield and keeping quality, including named fruit portions.

Market gardeners and growers selected nectarine for flavour, yield and keeping quality, including named fruit portions.

Cooks bought prepped forms of nectarine for speed while markets still sold whole produce, including named fruit portions.

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