Varieties
There are many varieties of nectarine but the season for each may only last a week. Nectarines can be cling-stone or free-stone/slip-stone, but unfortunately you can't tell from the exterior. The flesh ranges in colour from white to orange-yellow. Size is no indication of quality of flavour, but those of late summer will generally taste better

Serving suggestion
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.