Nectarine scene

This stone fruit can be a gourmet delight

BY RAJNI ANAND LUTHRA

Nectarine season is nearly over. I have enjoyed this stone fruit this time round like never before, particularly the white-flesh variety. Nectarines are sort of like smoothskin peaches, and are quite similar to peaches nutritionally and by way of use. They are a good source of vitamin C and dietary fibre. Yellow-flesh nectarines have more beta-carotene, but both varieties also have potassium and some vitamin E.

You can cut up nectarines for use in a fruit salad or a smoothie. Or you can cook them: you can bake nectarines (halve, sprinkle with honey and cinnamon and cook until tender in a hot oven, cut side up), or grill them (brushed with fruit juices or an appropriate alcoholic beverage), or poach them (in wine or fruit juice).

My favourite method in recent weeks has been to use nectarines in salad. Whiteflesh nectarines are lower in acid than the yellow-flesh version, and their subtle sweetness adds a wonderful flavour to salads, offsetting beautifully the saltier ingredients.

Nectarine Salad

1 nectarine, thinly sliced

50 g rocket leaves

2 red radishes, thinly sliced

15 almonds

Parmesan, shaved

Dressing:

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp sugar

Toast almonds in a dry frying pan and cool.

Put rocket leaves and radish in a deep bowl. Whisk dressing ingredients together and pour over. Gently toss, and then lay out on a platter.

Throw nectarines, almonds and shaved parmesan over greens.

Nectarine Salsa

3 medium nectarines, diced

1/4 cup red capsicum, diced

1/2 cup red onion, finely chopped

1 tsp garlic, crushed

2 tsp orange juice

1 tsp honey

Fresh coriander, chopped

Salt, pepper and red chilli powder or chilli flakes to taste

Toss all ingredients together in a deep bowl. Serve over grilled chicken breasts. Also great as a dip for chips.

Nectarines With Ham

2 cups nectarine slices

1 ½ cups cooked ham, cut into juliennes

3 cups baby spinach leaves

¼ cup olive oil

2 tbsp white wine vinegar

½ tsp ground ginger

Salt to taste

Whisk together the oil, vinegar, ginger and salt in salad bowl. Add ham, fruit and spinach and toss gently.

Nectarine And Avocado Salad

¾ cup plain yogurt

1 tsp sugar

¼ tsp white pepper

4 medium nectarines, stoned and sliced

2 avocados, pitted, peeled and sliced

1 packet salad greens of choice

Chopped fresh chives

Whisk together yogurt, sugar and pepper. Arrange salad leaves on platter and throw nectarines and avocados over. Spoon yogurt dressing over, and top with chives.

Nectarine Relish

6-7 medium nectarines

1 cup walnuts

¼ cup dark brown sugar

2 tbsp diced crystallized ginger

2 tbsp lemon juice

Salt to taste

Stone and dice nectarines. Put into deep bowl, add all other ingredients and toss gently. Cling wrap and refrigerate at least three hours before use.

Barbecued Nectarines

6 ripe nectarines

25 gms pistachio nuts, blanched and chopped

75 gms unsalted butter, softened

Halve and stone nectarines. Tear out a large piece of Alfoil and spread some butter in the centre. Pile all the fruit in and wrap up Alfoil securely by folding in edges. Make sure there are no gaps. Place on a hot barbecue and cook for about 15 minutes. When done, open the package, lift fruit onto a platter and carefully pour the juices over. Sprinkle with pistachios, and serve with a good quality vanilla ice cream, yogurt or ricotta sweetened with honey.

You can add a dash of alcohol (rum or sherry) if you like - sprinkle on top of the fruit before wrapping up in foil.

Grilled Nectarines

4 ripe nectarines

1 tbsp butter

8 tsp brown sugar

8 tsp sweet sherry

Cut nectarines in half, remove stones and place, cut side up, on a baking sheet. Divide butter among halves, placing little in each cavity. Add 1 teaspoon each Sherry and brown sugar to cavity of each nectarine half. Grill until topping is bubbly and fruit softened,

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