Its name comes from the crossing of the words "Nectarine" and "Apricot", that is, nectarine and apricot, turning out to be, as its name indicates, a crossing between the two. It is a sweet and juicy fruit.

Its cultivation is common in South Africa today.

It provides vitamins A, B and C, and has digestive properties. It also contains natural sugars and mineral salts.

It is better to eat it raw to enjoy its particular flavor as well as its aromatic, juicy and tasty pulp. It is preferable to eat a ripe nectarcot to savor all its organoleptic qualities, which is recognized by being sensitive to the touch. It can also be mixed in fruit salads or fruit salads, which will give an incomparable aromatic touch.

Nectarcot keeps well in a cool, refrigerated place for several days. It is advisable to let them mature at room temperature, and then keep them in the refrigerator.