The word nectarine derived most likely from the Greek nektar, or "drink of the gods." Nectarines are smooth-skinned cousins to the peach. They are generally sweeter, firmer and juicier than peaches with skins that are deep yellow under a red blush. Almost all the domestic crop is grown in California.

• Nectarines are most often eaten as a snack but may also be pitted and sliced for fruit salads.
• Sliced nectarines can top waffles, pancakes or French toast. Chopped nectarines may be used as an ingredient in salsas, relishes and chutneys. Purée nectarines with milk or fruit juices as a beverage.
• Slightly underripe nectarines may be poached in sugar syrup.
• Nectarines may be substituted in most recipes using peaches.

Although there are over 150 varieties of nectarines, they differ very little in color, shape, texture, taste and size. Like peaches, they may be clingstone or freestone.

Nectarines are available throughout the summer, but they are most flavorful at the end of the summer in August and early September. Those found in markets in the winter and early spring most likely come from South America and the Middle East and may be less sweet.

Choose firm nectarines with a pleasant fruity fragrance and bright-colored skins that yield slightly to pressure. Hard, green-looking fruit will not ripen properly. Avoid fruit that is bruised, shriveled or mushy.

1 pound nectarines = 4 small or 3 medium; 2-1/2 cups chopped.

Ripen fruit for two or three days at room temperature in a paper bag. When ripe, nectarines may be stored for three to five days in the refrigerator. Longer chilling may diminish flavor and juiciness.

Wash nectarines under cold running water before eating. Nectarines do not need to be peeled.

The flesh of nectarines browns quickly when cut. When using nectarines raw in salads and desserts, dip cut pieces in a mixture of water and lemon juice (6 parts water to 1 part lemon juice).