Varieties
Peaches may be clingstone, or the more modern freestone types where the stone separates easily from the flesh. White peaches have an elegant flavour and pale white-green-pink flesh, however yellow-fleshed peaches are more widely available and still delicious. A red hue to the skin does not indicate ripeness, nor does size suggest quality: larger fruit may be full of water and have a woolly textured flesh. When selecting, go for the most fragrant fruits.

Serving suggestions
These stone fruits are best used raw, or in dishes such as grilled nectarines which only require brief cooking. Serve them as a starter plate with parma ham, sprinkled with olive oil and black pepper. Mix them with red berries and serve doused in chilled sparkling wine. Or add them to a pot of spiced fruits flavoured with mace, cloves, ginger and chilli and serve alongside baked ham.

Preparation
There is no need to peel nectarines as the skin is smooth and thin. To remove the stones, cut the fruit in half all the way around using the natural crease of the fruit as a guide. Take one side in each hand and give a sharp twist. Ease the halves apart, then lift out the stone. The cut surfaces will discolour a little so try to use the fruit straight away or drop the pieces into acidulated water. Nectarines soften at room temperature but do not ripen once picked, and chilling diminishes their flavour.