A peach with thinner, smoother skin and firmer flesh. They can have freestone, clingstone, or semi-freestone pits, as well as yellow or white flesh. Sweeter than peaches, the white varieties are sweeter than the yellows. Sweetest when dead ripe, soft when gently squeezed, nectarines stay firm during cooking making them great for roasting and grilling.
Our fruits are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Arugula, beet greens, Belgian endive, Brussels sprouts, buckthorn plantain, cabbage, chicory, claytonia, cutting celery, endive, escarole, frisée, kale, lettuce, mâche, mizuna, mustard greens, nasturtium leaves, radicchio, spinach, Swiss chard, tatsoi, watercress
Apple, apricot, banana, blackberry, blueberry, cherry, cranberry, fig, gooseberry, grapes, guava, kiwi, mango, melon, nectarine, papaya, passion fruit, peach, pear, persimmon, pineapple, plum, quince, raspberry, rhubarb, strawberry, watermelon
Blood orange, clementine, grapefruit, kumquat, lemon, lime, mandarin, Meyer lemon, navel orange, Seville orange, tangerine
Apples, apricots, banana, blueberries, cherries, cranberries, currants, dates, figs, goji berries, golden raisins, mango, papaya, pineapple, pears, prunes, raisins, raspberries, strawberries
Anise hyssop, basil, hyssop, lavender, mint
Soft or Crumbly Cheeses: Blue cheeses, chèvre, cottage cheese, cream cheese, crème fraîche, feta, mascarpone, ricotta, sour cream, yogurt cheese
Almonds, hazelnuts, pistachios
Cardamom, Chinese five spice powder, cinnamon, cloves, ground dried ginger, mace, nutmeg, star anise
Bourbon, brandy, ognac, whiskey
Almond (Amaretto), Galliano, ginger
Almond, chocolate, mint, orange, orange blossom water, rosewater, vanilla
Citrus: Lemon, lime, orange, blood orange, tangerine, Meyer lemon
Vinegars: Balsamic, Champagne, white wine, herb vinegars, fruit vinegars
Herbs: Ginger, young ginger
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