Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish.

The word 'nectarine' means sweet, as nectar, and this is very likely the obvious origin of the name. Today, California grows over 95% of the nectarines produced in the United States.

Nectarines can be used in the same ways as peaches, except if someone peels a peach because they object to eating the fuzz, they do not need to peel a nectarine. The skins can also be left on when making pies, cobblers and fresh fruit salads, etc.

Nectarines, like peaches, are not fully ripe when they arrive in the grocery store. Most will be ready to eat in two to three days at room temperature. They can be left out on the counter in a fruit bowl or the process of ripening can be speeded up by enclosing them in a paper bag to trap the natural gasses while allowing them to breathe a little. Refrigeration stops the ripening process.

They are low in calories (and like most fruit - no sodium or cholesterol). They are a good source of vitamins A and C, beta-carotene and potassium.