它是什么？
这种甜美多汁的石果与桃子密切相关。实际上，它实际上与桃子是相同的物种，但是一种具有光滑而不是模糊皮肤的不同品种。他们也往往比模糊的亲戚更小一点。像桃子一样，油桃有黄色或白色的肉。
成熟后，油桃为金黄色，红色腮红。尽管油桃是从春季中期到夏末的季节，但它们在七月和八月处于顶峰。
没有吗？
您可以在大多数食谱中互换使用桃子和油桃。
How to choose:
选择玫瑰色，芬芳的油桃，略微触摸。避免瘀伤或斑驳的水果，以及那些坚硬或非常绿色的水果，这些水果可能会在完全成熟之前变质。
How to prep:
When preparing nectarines for cooking, the trick is to remove the skin while keeping as much flesh as you can. The best way to do this is to quickly blanch the nectarines before peeling.
To blanch:Bring a large pot of water to a boil. While the water heats, cut an X into the bottom of each nectarine. Drop the nectarines into the boiling water and cook just until the skin begins to loosen, 30 to 60 seconds. Drain the nectarines and then plunge them into cold water to stop them from cooking further. The peel should slip right off.
To slice a nectarine:run a small knife from stem to tip, cutting right through to the pit. Turn the fruit in your hand, making one cut after another and let the slices fall into a bowl. Once exposed to the air, nectarine flesh tends to turn brown quickly. To keep the color bright, sprinkle the slices with a bit of lemon juice.
How to store:
Underripe nectarines will in ripen in a few days at room temperature—you can speed up this process by storing them loosely in a paper bag.
Ripe nectarines will keep in the refrigerator for about a week.
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