The nectarine, from the Rosaceae family, is the fruit that provides a "nectar" with an incomparable flavor. It has smooth, shiny skin, a color that can range between red, orange and violet, depending on the variety, and an exquisite yellow, reddish or white pulp, and contains a stone that in most varieties is easily detached. The flavor of the nectarine is sweet and pleasant to the palate, and it is always a juicy and refreshing fruit. There are numerous varieties, of which the following stand out: Mayred, Crimson Gold, Red June, May Grand, Rubi Gold, Early Sundgrand, Fire Gold, Sunwright, Sunmist, White Satin, Sundowner, sunblaze, Sunripe, etc. With the globalization of the markets, the nectarine is no longer just a summer fruit, since it is on the market almost all year round, thanks to the off-season production, mainly from South Africa, Argentina and Chile.  

Its origin is in China, and its cultivation spread to other continents over the centuries. Currently the main producing countries are Spain, France, Italy, the United States, South Africa, Chile and Argentina.  

The nectarine provides vitamins A, B and C, and has digestive properties. In addition, it contains natural sugars and mineral salts.  

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

Nectarines keep 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.